Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Tip: This recipe cooks the duck breast to medium temperature. If you prefer your duck well cooked, set the air crisp temperature to 180°C and cooking time to 18 minutes.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 2 duck breasts with skin
- 100g Puy or green lentils
- 100g pickled beetroot – diced
- A handful spinach and rocket salad
- 400ml hot water
- 1 cube vegetable stock
- 1 tsp coriander – freshly chopped
- Salt and pepper
Beetroot Vinaigrette
- 25ml juice from pickled beetroot
- 10g honey
- 35ml canola oil
- ½ tsp mustard
- 1 tsp balsamic vinegar
Utensils
-
Step 1
Add lentils, water and vegetable stock to the pot. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
-
Step 2
Select PRESSURE and set to HI. Set time to 3 minutes. Select START/STOP to begin. Once finished, carefully quick release pressure by moving pressure release valve to the VENT position. Strain the lentils using a colander and set to the side. Wash pot and place back in the unit.
-
Step 3
Select SEAR/SAUTÉ and set temperature to MEDIUM to preheat for 5 minutes.
-
Step 4
While unit is preheating, score skin of the duck making sure not to cut the meat. Season with salt and pepper on both sides.
-
Step 5
Without adding oil, place duck breast skin down into the pot sauté on each side for 3 minutes. No need to add oil as there is plenty of fat under the skin that will render off.
-
Step 6
Remove duck breast from the pot, remove all excess fat and install reversible rack in the high grill position. Place duck on the rack skin side up, close lid and select AIR CRISP, set temperature to 200°C and time to 10 minutes. Press START/STOP to begin.
-
Step 7
While the duck breast is crisping, combine beetroot, warm lentils and coriander in a medium bowl. Season with salt and pepper if needed.
-
Step 8
Once cooking is complete, remove duck from the pot and allow to rest for 10 minutes.
-
Step 9
While duck is resting, prepare the vinaigrette. In a medium bowl add all ingredients and whisk until emulsified. This can take 2-3 minutes.
-
Step 10
Dress rocket and spinach salad with the vinaigrette and serve with duck breast and lentils.
