Honey glazed duck accompanied by lentils, red onion, spinach and mint is served drizzled with a spiced yoghurt dressing.


  • For the duck

  • 2 duck breasts, skinned

  • 1 tsp ground cinnamon

  • 2 tbsp runny honey

  • 1 tbsp olive oil

  • For the salad

  • 200g cooked puy lentils

  • ½ red onion, finely sliced

  • Seeds from ½ pomegranate

  • Handful of baby spinach leaves

  • Handful of mint leaves

  • Juice of ½ lemon

  • 2 tbsp extra virgin olive oil

  • Pinch of ground cumin

  • Pinch of ground coriander

  • 50g toasted almonds

  • For the spiced yoghurt dressing

  • 1-2 tsp harissa paste

  • 4 tbsp Greek yoghurt


  • 1.

    Cut the duck breast into about 5 slices and rub with the cinnamon, olive oil and salt.

  • 2.

    Heat a frying pan and when really hot, fry the duck for just a minute or so on each side.

  • 3.

    Add the honey, and using tongs turn the duck to coat in the bubbling honey.

  • 4.

    Mix together the lentils, red onion, spinach and mint.

  • 5.

    In a separate bowl, mix together the lemon juice, olive oil, cumin, coriander and season with salt and pepper. Pour over the salad and mix well.

  • 6.

    Divide the salad between 2 plates and sit the duck on the side. Scatter over the almonds. Stir the harissa into the yoghurt and add a spoonful onto each plate. Serve straight away.

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