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WHAT YOU NEED:
- 1 Silver Hill Duck A L’Orange
- 300g Puy lentils or 2 tins cooked lentils
- 2 Oranges
- 50ml Apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1 red onion, finely sliced
- 3 hands full of salad leaves
- Olive oil
- Balsamic vinegar
HOW TO:
- Preheat the oven to 200C. Remove the packaging from the duck and cook in the tray for 25 mins, remove and pour over the orange sauce. Cook for a further 5 minutes. Shred the meat finely. Set aside & keep warm.
- Mix the juice of 1/2 orange with the apple cider vinegar, sugar and salt in a bowl. Place the sliced onion in a colander over the sink and pour over boiling water. Drain and add to the bowl with the vinegar mix. Stir to mix and leave to marinade for 10 minutes.
- Meanwhile cook the lentils in water for 15 mins till just done. Drain and return to the pan. Add the juice of half an orange, a little olive oil and some salt. Stir gently.
- Arrange the salad leaves in a large bowl or platter. Drizzle with olive oil and balsamic. Add the lentils. Top with the duck and finally add the pink pickled onions.