Duck with Beetroot, Goat’s Cheese and Dill Dressing

Steps

1. Prep duck Preheat oven to 220°C. Bring a pot of water to the boil. Pat duck dry and trim any overhanging fat. Score skin at 1cm intervals. Season and set aside. Cook lentils in pot of boiling water for about 20 minutes, until just tender. Drain.
2. Cook duck Heat a drizzle of oil in a fry-pan on medium-high heat. Cook duck, skin side down, for about 5 minutes to render fat. Flip and sear for 1 more minute. Transfer to one side of a lined oven tray. Quarter beetroot, trim beans and add to other side of tray. Season.
3. Cook duck and veggies in oven for 6 minutes, or until duck is medium and vegetables are tender. Rest duck, covered. Transfer cooked beetroot and beans to a bowl.
4. Finish salad Add cooked lentils and walnuts to bowl with vegetables and toss with a drizzle of balsamic vinegar and olive oil. Season to taste. Thinly slice duck just before serving.
5. Serve lentil salad crumbled with goats’ cheese. Top with dill horseradish dressing, slices of duck and dill.