Warm duck, pumpkin & pardina lentil salad

Warm duck, pumpkin & pardina lentil salad

Laura Edwards

This is the perfect, warming salad to have on a cold autumn or winter evening, but it’s also great served cold, so have it tienes ganas – whenever you like!

If you can get wild duck, it brings a whole other dimension to the dish. We have used farmed duck here because it is easy to find but just cook for a li¢le less time if you’re using wild duck as they are normally a bit smaller.


Quantity Ingredient
olive oil, for frying
knob bu¢er
700g pumpkin, cut into small pieces
300g spanish pardina lentils
1/2 cinnamon stick
1 garlic clove
500ml fresh chicken stock
2 duck breasts, skin scored
sea salt
freshly ground black pepper
wild rocket or spicy leaves
handful finely chopped parsley

for the dressing

Quantity Ingredient
1 tablespoon sherry vinegar
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
3-4 tablespoons extra virgin olive oil


  1. Preheat the oven to 200°C.
  2. Heat the oil and bu¢er in a pan and fry the pumpkin for 15– 20 minutes until caramelised and tender. Set aside.
  3. Put the lentils in a pan with the cinnamon, garlic and stock, bring to the boil and simmer for 20 minutes until tender. Drain and discard the cinnamon and garlic.
  4. Season the duck with plenty of salt and pepper and put, skin side down, in an ovenproof pan over a low heat. Cook slowly until the fat has rendered out and it is golden and crispy. Turn the breasts over and put the pan in the oven for 6–8 minutes until the duck is cooked but pink in the centre. Set aside to rest.
  5. To make the dressing, whisk the vinegars with plenty of seasoning and the mustard. Gradually whisk in the oil to form a glossy dressing.
  6. Toss the lentils and pumpkin together. Slice the duck and add any juices to the dressing. Pour the dressing over the lentils and mix with the rocket and parsley. Serve with the sliced duck.
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