Duck fillet steaks with lentils in the oven
10 servings
120 minutes
Duck fillet steaks with lentils in the oven is an exquisite dish that combines the tenderness of duck meat and the rich flavor of red lentils. Russian cuisine rarely uses duck in everyday recipes, but this cooking method highlights the richness of flavors and makes the dish special. Teriyaki, soy sauce, and Dijon mustard create a rich marinade that infuses the meat, adding depth of flavor and tenderness. The lentils absorb the juices of the duck, becoming a fragrant side dish. Baking in the oven makes it convenient to prepare, and its presentation is perfect for both festive tables and cozy family dinners. This recipe is a harmony of simplicity and gastronomic pleasure.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Wash the lentils and put them to boil in 2 cups of water.
- Red lentils: 300 g
3
Add sauces, mayonnaise, and mustard to the bowl.
- Teriyaki sauce: 20 g
- Light soy sauce: 20 l
- Olive mayonnaise: 20 g
- Dijon mustard: 20 g
4
Mix all sauces until smooth.
5
Wash the breasts, dry them, trim the excess skin around the edges but do not remove it completely, as this will make the meat dry. Cut into halves.
- duck breast: 1400 g
6
Apply a marinade made from a mixture of sauces to the steaks. If desired, you can leave it in the marinade for 1-2 hours.
- Teriyaki sauce: 20 g
- Light soy sauce: 20 l
- Olive mayonnaise: 20 g
- Dijon mustard: 20 g
7
After evaporating the water, remove the lentils from the heat.
8
Place lentils at the bottom of the baking dish, then add pieces of meat on top.
- Red lentils: 300 g
- duck breast: 1400 g
9
Place in a preheated oven at 200 degrees for 1.5 hours.
10
Remove from the oven and let cool.