Subj : BH&G 2362
To   : ALL
From : DAVE DRUM
Date : Sat Apr 10 2021 16:22:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Pork & Duck w/Lentils
 Categories: Pork, Poultry, Vegetables, Wine, Nuts
      Yield: 4 Servings
 
MMMMM--------------------------LENTILS-------------------------------
      2 tb Olive oil
    1/4 c  Diced pancetta
      1 cl Garlic; minced
      1 c  Black beluga lentils; rinsed
           - drained
  1 3/4 c  Chicken stock
           Salt & fresh cracked black
           - pepper
    1/4 c  Cleaned, stemmed, and
           - coarsely chopped lobster,
           - trumpet, and/or shiitake
           - mushrooms

MMMMM--------------------ARUGULA-WALNUT PESTO-------------------------
      3 c  Fresh arugula
    1/2 c  Olive oil
    1/4 c  Walnuts; toasted
           Salt & fresh cracked black
           - pepper

MMMMM------------------------DUCK & PORK-----------------------------
      2    All-natural duck breasts
      1 lb All-natural pork tenderloin;
           - silver skin removed
           Salt & fresh cracked black
           - pepper
      1    Shallot, finely chopped
    1/2 c  Dry sherry
      1 c  Beef stock
      1 tb Cold butter
           Arugula leaves or
           - microgreens
 
  LENTILS: Heat 1 tablespoon of the oil in a medium saucepan
  over medium-high heat; reduce heat to medium. Add pancetta
  and cook and stir for 5 minutes. Add garlic; cook and stir
  for 1 minute. Add lentils and chicken stock. Bring to
  boiling; reduce heat. Simmer, covered, for 25 to 30
  minutes or until tender, adding additional stock if
  necessary. Season to taste with salt and pepper and set
  aside. Heat remaining oil in a medium skillet over
  medium-high heat. Add the mushrooms and cook and stir for
  6 minutes or until browned. Season to taste with salt and
  pepper and fold into lentil mixture.
  
  ARUGULA WALNUT PESTO: Place arugula in a food processor.
  With processor running, slowly add the olive oil. Add the
  walnuts and pulse until just chopped. Season to taste with
  salt and pepper.
  
  DUCK AND PORK: Set oven @ 475ºF/245ºC.
  
  In a large skillet place duck breasts, fat side down, and
  heat to medium. Cook about 15 minutes or until fat is
  almost gone. Remove duck from pan, reserving fat in pan.
  Turn heat to medium-high. Season duck and pork with salt
  and pepper. Add pork to hot pan and sear on all sides
  until browned. Place pork in a shallow baking pan and
  roast for 15 to 20 minutes. Remove; cover and set aside.
  Pour off all but 2 tablespoons fat from skillet.
  
  Place duck, fat side down, in the skillet and cook until
  crisp, about 3 minutes. Turn and cook for 15 to 17 minutes
  more. Remove duck from skillet to a plate; cover and set
  aside. Pour off all but 1 tablespoon fat from skillet. Add
  shallot and sherry to skillet. Return to medium heat.
  Scrape up any browned bits. Add beef stock to skillet.
  Bring to boiling; reduce heat. Boil gently, uncovered, for
  6 to 8 minutes or until reduced by about half. Whisk in
  butter and season with salt and pepper.
  
  TO SERVE: Add pesto and lentils to each plate. Thinly
  slice the duck and pork and arrange on top of lentils.
  Spoon pan sauce over all and top with greens.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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