Beluga lentils with cranberries and rapeseed confit duck

Serves 4 Starters and mains

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Method

Prepare the duck first. Rub the duck breasts on the flesh side with the crushed garlic. Evenly sprinkle half the sea salt flakes in the base of a non-reactive ovenproof dish just large enough to take the duck breasts in one layer, skin side down. Sprinkle the rest of the sea salt flakes on top of the breasts and chill for no longer than 12 hours.

Preheat the oven to 150°C/300°F/Gas 2. Rinse the salt off the duck and pat dry. Rinse out the dish, dry it well and return the duck to it. Heat the oil for a minute in a small pan then pour over the duck to cover. Place in the oven to cook for about 20 minutes (checking occasionally to make sure the oil doesn’t bubble).

Lower the heat to 140°C/275°F/ Gas 1 and cook for another 20-30 minutes until the duck is tender when prodded with a skewer. Remove from the oven and cool in the oil until needed (strain the oil and pour it back over the duck if you plan to chill the duck and serve it later).

To make the lentils, heat the oil in a saucepan over a medium heat. Sweat the shallots and garlic for 5 minutes until just softened without turning brown.

Add the lentils and enough cold water to cover. Bring gently to boil, then on a low heat simmer for about 20 minutes until almost cooked. Meanwhile, rinse the cranberries and sprinkle them with the sugar.

When the lentils are almost done (drain if there’s too much liquid in the pan), add the cranberries and stir over a low heat until the berries start to burst.

Wilt the spinach in a separate pan and drain well before adding to the lentils. Season lightly with sea salt and freshly ground black pepper. Keep warm.

Meanwhile, put the duck breasts skin side down in a dry, cold frying pan and crisp the skin over a high heat until golden and warmed through.

Slice to serve with the lentils and scatter the micro amaranth leaves on top.