LENTIL & MINCED DUCK SALAD RECIPE

INGREDIENTS

INGREDIENTS

Lentil and beet salad:  

• 50 g lentils 
• 1 chicken or vegetable broth cube 
• 3 bay leaves 

• 5 cloves (optional) 
• 3 juniper berries (optional) 
• 1 orange juice 
• 2 tbsp oil of your choice 
• 1/2 beetroot, cut into cubes 

• 1 sprig of dill 
• 1/2 chopped shallot 

Butternut roasted with honey and minced duck

• 2 slices butternut 
• 1 drizzle of olive oil 

• 1 tbsp honey 
• 1 tsp thyme 
• Salt and pepper 
• 1/2 duck breast

METHOD

METHOD

Lentil and beet salad:  

Prep : 20 minutes
Cuisson : 20 minutes

1. Soak the lentils for an hour, in a bowl filled with water.
2. Drain them and cook them for 20 minutes in 1 L of water with poultry broth, bay leaves, cloves (optional), and juniper berries (optional) to add some extra taste.
3. Drain the lentils and set aside to cool.
4. Season with the juice of a squeezed orange and oil.
5. Add the beetroot cubes, dill and chopped shallot and mix everything before pouring it into your Qwetch Lunch Box.

Butternut roasted with honey and minced duck:  

Prep : 20 minutes
Cook : 20 minutes

1. Preheat the oven to 180 °C (th.6).
2. Place the butternut slices on a lightly oiled baking sheet.
3. Pour the honey and thyme over the slices. Add salt and pepper.
4. Bake for 15 minutes.
5. Cook the duck breast for 8 to 12 minutes, depending on how you like it cooked.
6. Slice the cooked duck breast.
7. Place the sliced roasted butternut slices and strips of duck breast in your Qwetch Lunch Box.

TOP TIP

TOP TIP

Lentil and beet salad:  

Cook extra lentils and then mix with Greek yoghurt and 1 tsp of cumin powder for delicious homemade hummus.

Butternut roasted with honey and minced duck:

Replace the duck breast with a cooked poultry breast or smoked sausage. Cook more butternut and mix to make a delicious purée. Replace the butternut with sweet potato.

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