Salad of duck and Morilles

Duck breast with lentils and rozemary

200 grams of lentils

1 small onion, diced

5 dl chicken stock

100 gr butter

1 tbs spoon chopped rosemary and tym

Fry the diced onion slowly in some olive oil, add the lentils and the chicken stock.

Slowly cook this till the lentils are done.

Drain the lentils and reduce this juice till a nice consistency, add the butter and whisk this till all the butter is dissolved, then add the chopped herbs and put the lentils back with this jus.

Slowly pan fry duck breast on the fatty side first. Once it is seared on booth sides put the duck breast in an oven on 80 degrees for about 10-15 minutes. The inside of the duck breast should reach about 50-55 C. Cook the duck nice and slowly

Once the duck is done leave it rest for about 10 minutes, then slice it and dress on top of the lentils