duck breast, organic beluga lentils, spinach, garlic, olive oil, salt, pepper

Required tools:

• 2 pans

Wash the lentils, cook soften in plenty of salt water for approx. in 30 minutes. (the small-eyed lens does not break apart, stays a little crispy), when done, filter it.

Wash and dry the duck breasts. Cut the skin in a transverse direction (be careful not to cut it into the meat) and lightly salt it. Chop the garlic.

While the lentils are cooking, place the duck breasts skin down in the heated, dry pan and begin to fry the fat over medium heat. When you have a lot of fat and your skin is starting to turn red, turn it over and fry the other side as well. If there is too much fat, use a tablespoon to remove the excess from the pan. To make the duck breast rosé, approx. Bake for 7-7 minutes. When done, place it on a plate and cover it with a deep plate to keep it warm.

In a pan, fry the spinach in a little olive oil along with the crushed garlic and mix with the filtered lentils.

Serve the duck breast together or sliced ​​(cut slices about 1 cm thick with a sharp knife on a cutting board). Stack the spinach beluga lentils in the middle of the plate, place the duck breast on it. Season with salt and freshly ground pepper.

Enjoy your meal!