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breast of duck with pears in red wine and lentils

Ingredients 2 duck breasts 2 pears


200 grams of lentils, 50 grams of radish cut into sticks
2 glasses of red wine

an orange peel 1 pinch of cinnamon 4 cloves
1 shallot cloves

100 grams of butter salt and pepper


Clean and halve the pears, cut in a fan.
boil the wine with cinnamon, cloves and orange zest, and cook the pears, drain and keep warm.
In a saucepan melt butter and 50 grams of the heart nentrami sides of duck breast with salt and pepper.
Remove the breasts, degrease the pan and add the chopped shallots, the wine used for cooking pears, evaporate to CIRA 3 / 4
Go all sieve, return the fire, add butter and mix well.
Slice the duck, place it on the flats next to pears and lentils (boiled and fried), add the breasts with the sauce and garnish with the radish sticks blanched in boiling water.