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Duck with Lentils and Bacon-Date Puree Recipe

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Duck with Lentils and Bacon-Date Puree
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Ingredients
17
Count
Nutrition
478
Calories
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Ingredients:

Directions:

  1. For bacon-date puree: Sauté bacon in small saucepan over medium heat until crisp. Stir in brandy, scraping up browned bits. Add dates and 1 1/4 cups water; bring to boil. Reduce heat to medium and simmer until dates are very soft, about 12 minutes. Transfer to blender. Puree date mixture until smooth, adding more water by tablespoonfuls if too thick to blend. Season to taste with salt and pepper. DO AHEAD: Date puree can be made 3 days ahead. Cover and chill.
  2. For lentils: Place 8 cups water, lentils, garlic, and bay leaves in medium saucepan. Sprinkle with salt. Bring to boil; reduce heat to medium and simmer until lentils are just tender but still firm to bite, about 15 minutes or longer, depending on type of lentils. Drain; rinse under cold water to cool. Drain; discard garlic and bay leaves. Transfer to large bowl.
  3. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add carrot, celery, and 1/3 cup shallots. Sauté until carrots and celery are crisp-tender, about 4 minutes. Stir carrot mixture into lentils. Mix remaining 1 1/2 teaspoons shallots and red wine vinegar in small bowl. Let mixture soak 5 minutes, then whisk in remaining 6 tablespoons oil. Add vinaigrette to lentil mixture; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  4. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inchwide diamond pattern. Sprinkle with salt and pepper. Heat 1 large skillet and 1 medium skillet over medium-high heat. Place 2 duck breasts in large skillet and 1 duck breast in medium skillet, skin side down. Cook until skin is brown and crisp, about 8 minutes. Turn duck, skin side up, and cook until brown and thermometer inserted horizontally into center registers 130°F, about 6 minutes.
  5. Transfer duck to work surface. Drain all but 1 tablespoon fat from 1 skillet. Add shallot and sauté until beginning to brown, about 2 minutes. Add Sherry vinegar and stir, scraping up browned bits. Add broth; bring to boil. Season sauce with salt and pepper.
  6. Thinly slice duck breasts. Spoon 1/4 cup date puree in center of each of 6 plates and spread with back of spoon, forming well in center; spoon lentils into each well. Place duck breast slices atop lentils, dividing equally. Drizzle sauce over and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 477.7 Kcal (2000 kJ)
Calories from fat 179.65 Kcal
% Daily Value*
Total Fat 19.96g 31%
Cholesterol 7.75mg 3%
Sodium 269.68mg 11%
Potassium 817.91mg 17%
Total Carbs 62.5g 21%
Sugars 35.27g 141%
Dietary Fiber 14.81g 59%
Protein 13.28g 27%
Vitamin C 8.6mg 14%
Vitamin A 0.1mg 3%
Iron 3.4mg 19%
Calcium 109.2mg 11%
Amount Per 100 g
Calories 85.57 Kcal (358 kJ)
Calories from fat 32.18 Kcal
% Daily Value*
Total Fat 3.58g 31%
Cholesterol 1.39mg 3%
Sodium 48.31mg 11%
Potassium 146.51mg 17%
Total Carbs 11.2g 21%
Sugars 6.32g 141%
Dietary Fiber 2.65g 59%
Protein 2.38g 27%
Vitamin C 1.5mg 14%
Iron 0.6mg 19%
Calcium 19.6mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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