• 1 large duck breast (or 2 small)
  • 6 fresh figs
  • 2 tbsp balsamic vinegar
  • 2 tbsp red wine
  • 1 tsp redcurrant jelly
  • 1/2 tbsp olive oil
  • 1 can of lentils
  • 1 onion, sliced thinly
  • 2 cloves of garlic. finely chopped
  • dash of Worcestershire Sauce
  • 1 tbsp olive oil
  • 2-3 large leaves of swiss chard, stems removed, thinly sliced
  1. Start by scoring the skin of your duck. Score the skin length ways and then across to create a lattice of scoring.  Season your duck really well on both sides. Take a non-stick pan and place on a medium heat and lay your duck breast skin side down without any oil and leave alone for 10 minutes.
  2. Meanwhile, in another pan, heat your olive oil and fry your onions until softened. Then add your drained lentils and garlic and cook for a few more minutes. Add your dash of Worcestershire sauce and season well.
  3. In another pan, add your olive oil and then fry your leaves of Swiss char for a few minutes until they start to wilt. Think of them like spinach except they take a little more cooking time as they are more robust. Add your garlic and make sure you season well.
  4. After your duck has cooked for 10 minutes, flip it over and cook for a further 5 minutes. Then take it out and cover to rest.
  5. In a small saucepan, throw in your figs on a medium heat and add your balsamic vinegar and red wine and let this cook for a few minuted until the figs soften up and relax. Then add your redcurrant jelly and season well. Leave to simmer gently until ready to serve.
  6. To serve, slice your duck into slices and divide between the plates. Using a metal ring, divide your lentils at the bottom and push down and then top with the chard and push down. Remove the ring. Spoon over some figs onto the duck with a little of the sauce. Serve.