Roasted Duck Breast with French Lentils and Bacon
Ingredients
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1 cup finely diced carrot
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½ cup diced shallots
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½ cup finely diced celery
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2 teaspoons extra-virgin olive oil
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¼ teaspoon salt
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1 cup French green lentils
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2½ cups chicken broth
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Roast cook mode using the button below.
June Oven
Prepare the vegetables
Add the carrots, shallots, celery, oil and salt to a rectangular baking pan. Toss to coat and spread in an even layer.
1 cup finely diced carrot
½ cup diced shallots
½ cup finely diced celery
2 teaspoons extra-virgin olive oil
¼ teaspoon salt
rectangular baking pan
measuring spoons
measuring cups
spatula
Roast the vegetables
Transfer the pan to the middle shelf of the June Oven. Roast the vegetables 8 minutes, until they have just started to soften. June will notify you when the vegetables are ready.
Sort and rinse the lentils
While the vegetables cook, sort the lentils by removing any pebbles or discolored pieces. Rinse with cool water and drain using a fine-mesh strainer.
1 cup French green lentils
strainer
Remove the vegetables and keep the June Oven hot
When June notifies you the vegetables are ready, remove the baking pan from the June Oven. Keep the June Oven hot using button below.
Finish the lentils
Add the sorted and rinsed lentils, broth, thyme and bay leaf to the baking pan. Cover tightly with foil.
2½ cups chicken broth
4 thyme sprigs
1 bay leaf
foil
liquid measuring cup
Roast the lentils
Return the covered baking pan to the middle shelf of the June Oven. Roast the lentils 1 hour, until they are tender and the broth is absorbed. June will notify you when the food is ready. Follow on-screen instructions to continue cooking if the lentils are not tender. Carefully remove the baking pan from the June Oven and re-cover the lentils with the foil to keep them warm.
Score the skin
While the lentils cook, score the duck breasts. Place one breast on the chopping board, skin-side up. Using a sharp knife and being careful not to cut into the meat under the skin, lightly slice into the skin at a 45° angle in ¼” intervals. Rotate the duck breast on the chopping board and repeat the scoring process in the opposite direction, making a cross-hatch pattern in the skin. Repeat with the other duck breast and transfer to a plate. Cover and return the duck to the refrigerator while the lentils cook.
chopping board
knife
2 duck breasts
plastic wrap
Lay out the bacon
When the lentils are nearly done, arrange the bacon in a single layer on a foil-lined June Pan. Set cooking preferences using the button below. Recommended settings are pre-populated.
3 bacon strips
2 June Pans
Roast the bacon
Place the bacon on the middle shelf of the June Oven. Roast the bacon until it is crispy and the fat has rendered, about 11 minutes. June will notify you when the bacon is ready. If desired, follow instructions on the June Oven to continue cooking.
Season the duck
While the bacon cooks, place the duck breasts on the June Roasting Rack set over a June Pan or a shallow bowl or plate if you only have 1 June Pan. Pat dry with paper towels, then season all over with salt and pepper. Drizzle the skin with the oil and rub with a spatula or the back of a spoon to evenly coat.
1 teaspoon salt
¼ teaspoon black pepper
paper towels
June Roasting Rack
1 teaspoon extra-virgin olive oil
2 June Pans
spatula
tongs
Drain the bacon
When June notifies you the bacon is ready, remove it from the June Oven and transfer the strips to a paper towel-lined chopping board to drain. Carefully pick up the foil and pour the bacon grease into a small bowl. Discard the foil.
small bowl
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally into the thickest part of the largest duck breast. Set cooking preferences using the button below.
June Food Thermometer
Roast the duck
Place the June Pan on the middle shelf of the June Oven and carefully plug the June Food Thermometer into the jack (the June Oven will still be hot from cooking the bacon). Roast the duck until the skin is crispy and it is cooked to your preference, about 15 minutes. June will notify you when the duck is ready.
Chop the bacon
While the duck cooks, roughly chop the bacon.
Season the lentils
Uncover the lentils and remove the bay leaf and thyme sprigs. Add the chopped bacon and 1 tablespoon of bacon grease to the lentils. Add the salt and pepper and stir to combine. Re-cover with foil to keep warm.
½ teaspoon salt
¼ teaspoon black pepper
Rest the duck and add the duck fat to the lentils
Remove the duck from the June Oven and transfer it to a chopping board to rest at least 5 minutes. Remove the June Roasting Rack and scrap any duck fat left in the bottom of the June Pan over the lentils. Stir to combine.
Slice and serve
Spoon the lentils into serving plates or a platter. Thinly slice the duck across the grain and arrange the slices over the lentils. Garnish with parsley before serving.
¼ cup chopped parsley