The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Maple & Balsamic Duck with Spiced Lentils & Dukkah
Crispy British duck breast. Pan-fried and roasted til juicy. Then glazed with sticky-sweet maple syrup and aged balsamic vinegar. Dish up with Middle Eastern-spiced lentils (full of fibre and flavour!) Plus, roasted veggies and a dusting of dukkah.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 duck breast
- 80g red split lentils (use half) (red split lentils (100%))
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tsp maple syrup (use half)
- 1 onion (use half)
- 2 garlic clove
- 1 tbsp dukkah spice blend (use half) (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 pepper (use half)
- 1 courgette (use half)
Nutritional Information
Calories: 595
Protein: 48g
Carbs: 50g
Fat: 23g
Ingredients
- 1 pepper
- 1 handful of fresh flat-leaf parsley
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 2 tsp maple syrup
- 1 tbsp dukkah spice blend (buckwheat, pine kernel, coriander, pumpkin seeds, poppy seeds, cumin, oregano, paprika, sea salt)
- 1 courgette
- 200g passata (tomatoes, salt, citric acid)
- 2 duck breasts
- 80g red split lentils (red split lentils (100%))
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 onion
- 2 garlic clove
Nutritional Information
Calories: 589
Protein: 48g
Carbs: 50g
Fat: 23g
Maple & Balsamic Duck with Spiced Lentils & Dukkah
Crispy British duck breast. Pan-fried and roasted til juicy. Then glazed with sticky-sweet maple syrup and aged balsamic vinegar. Dish up with Middle Eastern-spiced lentils (full of fibre and flavour!) Plus, roasted veggies and a dusting of dukkah.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Thinly slice the onion. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the onion to the pan and cook for 5 mins, until softening. Meanwhile, finely chop or crush the garlic.
- Add the garlic to the onion pan, cook for 1 min, then add the lentils, spice mix, passata and 400ml hot water (200ml for 1 person). Crumble in the stock cube. Season with sea salt and black pepper. Stir and cover with a lid. Simmer for 18-20 mins, until the lentils are cooked through. Add a splash of water if it gets too dry.
- Cut a criss-cross pattern into the duck skin (careful not to cut through the flesh). Heat a medium frying pan on medium-high heat. Add the duck (skin-side down) and cook for 4 mins, until crispy. Season with sea salt. Transfer to a lined baking tray (skin-side up) and bake for 8-10 mins, until cooked through. Remove and leave to rest, before thinly slicing against the grain.
- Thinly slice the pepper. Slice the courgette into 1/2cm thick discs. Place onto another lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 13-15 mins, until soft and golden.
- Finely chop the parsley and stir it through the lentils. Make the glaze; in a small bowl, combine the maple syrup and balsamic and mix well.
- Serve the lentils topped with the roasted veg and duck. Drizzle the duck with the glaze and sprinkle with the dukkah.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.