Maple & Balsamic Duck with Spiced Lentils & Dukkah

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Sulphites

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	595Kcal
	420kJ	2489kJ
Fat	3.9g	23g
of which saturates	0.9g	5.5g
Carbohydrates	9g	50g
of which sugars	3.3g	20g
Protein	8.2g	48g
Salt	0.53g	3.1g
Fibre	2.4g	14g

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

Allergens

Contains: Sulphites

May Contain: Celery

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	589Kcal
	421kJ	2466kJ
Fat	3.9g	23g
of which saturates	0.9g	5.5g
Carbohydrates	8g	50g
of which sugars	3.3g	19g
Protein	8.2g	48g
Salt	0.53g	3.1g
Fibre	2.4g	14g

Back

High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Maple & Balsamic Duck with Spiced Lentils & Dukkah

Prep time: 15 mins

Total time: 35 mins

Cuisine: Middle Eastern

Food group: Poultry

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.

Cooking Instructions

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.

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.