Orange Glazed Duck Breast with Kohlrabi and Lentils

Most people will have only eaten duck from their local Chinese and as good as that is, it doesn’t compare to a nice pink duck breast with crispy skin. There is a slightly gamy taste and although the meat is lean it has a nice fat layer under the skin that renders down and flavours the meat.

Kohlrabi, yet another new ingredient (I feel I have lived such a sheltered food life). It has a milder flavour than that of cabbage. Apparently kholrabi was made by artificial selection to gain a spherical shape with a higher ratio of flesh to skin. I’m not a big fan of cabbage but this was actually really nice. I wouldn’t eat it raw which apparently does happen but cooked in with this dish it worked really well.

Warning… I’m about to bang on about my love affair with lentils again. I love lentils. These were raw so not in a tin pre soaked and you could tell the difference they have such an earthy and natural flavour. 

This meal is from our hello fresh box www.hellofresh.co.uk

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