This classic French dish is the stuff of culinary legend, especially when it's prepared with Sonoma's famed Liberty Farms duck and paired alongside Sojourn Cellars Gap's Crown Vineyard Pinot Noir. Hearty, earthy and utterly succulent, it's the perfect dish to enjoy on a cold winter night. Serves 4. 

INGREDIENTS

  • 2 duck breasts
  • Salt and pepper, to taste
  • 1 cup black beluga lentils
  • 1 tablespoon of sherry vinegar
  • 1 onion (finely chop ½ cup, reserve the other half whole)
  • ¼ cup carrots (finely chopped)
  • ¼ cup celery (finely chopped)
  • 1 bay leaf
  • 4 cups chicken stock
  • Seeds from one half pomegranate for garnish
  • Frisée lettuce for garnish
  • 20 endive leaves

INSTRUCTIONS

Prepare the Lentils
1. Rinse the lentils under cold running water.

2. In a medium pot, combine the lentils, the half onion (reserve the chopped half for later), and the bay leaf. Cover with 4 cups of chicken stock.

3. Bring the mixture to a boil, then reduce the heat to medium. Simmer for 20-25 minutes, or until the lentils are tender. Remove the onion and bay leaf. Drain any excess liquid.

4. While the lentils are cooking, finely chop the remaining ¼ cup carrots, ¼ cup celery, and ½ cup onion to make a mirepoix (a classic vegetable base).

5. Stir the mirepoix and sherry vinegar into the cooked lentils and set aside.

Cook the Duck Breast
1. Score the skin of the duck breasts in a crisscross pattern and season with salt and pepper.

2. Heat a medium-sized skillet over medium heat. Place the duck breasts skin-side down to render the fat, cooking for about 6-8 minutes, until the skin is golden brown and crispy.

3. Flip the duck breasts and cook for an additional 3-4 minutes, or until the meat reaches your desired level of doneness (medium-rare is recommended).

4. Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.

PLATING

1. Spoon ½ cup of lentils into the center of each plate.

2. Slice the duck breast and arrange the slices on top of the lentils.

3. Place pomegranate seeds and frisée lettuce around the plate.

4. Garnish with 5 endive leaves per plate for a fresh, crisp contrast.