Honey glazed duck accompanied by lentils, red onion, spinach and mint is served drizzled with a spiced yoghurt dressing.
Cut the duck breast into about 5 slices and rub with the cinnamon, olive oil and salt.
Heat a frying pan and when really hot, fry the duck for just a minute or so on each side.
Add the honey, and using tongs turn the duck to coat in the bubbling honey.
Mix together the lentils, red onion, spinach and mint.
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.
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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