Clean the duck extra fat and seal from both sides without any added oil, fat side first. Remove the duck and add the carob syrup, caramelize and add 1 tsp orange zest and squeeze in the juice. Roast the duck for 9 minutes at 180 degrees Celsius, than allow to rest for 2 minutes before slicing.Wash the lentils well and boil, meanwhile warm the milk, water and nutmeg, whisk in the polenta and cheese than mix in the lentils and allow to rest. Toss the quartered chicory and sliced mushrooms in salted butter and season well.
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