Recipes and Cooking Roasted Pork and Duck with Lentils 3.5 (2) Add your rating & review By Recipe by Scott Cummings Published on August 12, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Cook Time: 1 hrs Roast Time: 15 mins Total Time: 1 hrs 40 mins Servings: 4 Jump to Nutrition Facts Ingredients Lentils: 2 tablespoon olive oil ¼ cup diced pancetta 1 clove garlic, minced 1 cup black beluga lentils, rinsed and drained 1 ¾ cup chicken stock Salt and freshly cracked black pepper ¼ cup cleaned, stemmed, and coarsely chopped lobster, trumpet, and/or shiitake mushrooms Arugula Walnut Pesto: 3 cup fresh arugula ½ cup olive oil ¼ cup walnuts, toasted Salt and freshly cracked black pepper Duck and Pork: 2 all-natural duck breasts 1 1 pound all-natural pork tenderloin, silver skin removed Salt and freshly cracked black pepper 1 shallot, finely chopped ½ cup dry sherry 1 cup beef stock 1 tablespoon cold butter Arugula leaves or microgreens Directions Lentils: Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat; reduce heat to medium. Add pancetta and cook and stir for 5 minutes. Add garlic; cook and stir for 1 minute. Add lentils and chicken stock. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until tender, adding additional stock if necessary. Season to taste with salt and pepper and set aside. Heat remaining oil in a medium skillet over medium-high heat. Add the mushrooms and cook and stir for 6 minutes or until browned. Season to taste with salt and pepper and fold into lentil mixture. Arugula Walnut Pesto: Place arugula in a food processor. With processor running, slowly add the olive oil. Add the walnuts and pulse until just chopped. Season to taste with salt and pepper. Duck and Pork: Preheat oven to 475°F. In a large skillet place duck breasts, fat side down, and heat to medium. Cook about 15 minutes or until fat is almost gone. Remove duck from pan, reserving fat in pan. Turn heat to medium-high. Season duck and pork with salt and pepper. Add pork to hot pan and sear on all sides until browned. Place pork in a shallow baking pan and roast for 15 to 20 minutes or until an instant-read thermometer inserted in the pork registers 145°F. Remove; cover and set aside. Pour off all but 2 tablespoons fat from skillet. Place duck, fat side down, in the skillet and cook until crisp, about 3 minutes. Turn and cook for 15 to 17 minutes more or until an instant-read thermometer inserted into duck registers 160°F. Remove duck from skillet to a plate; cover and set aside. Pour off all but 1 tablespoon fat from skillet. Add shallot and sherry to skillet. Return to medium heat. Scrape up any browned bits. Add beef stock to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 6 to 8 minutes or until reduced by about half. Whisk in butter and season with salt and pepper. To Serve: Add pesto and lentils to each plate. Thinly slice the duck and pork and arrange on top of lentils. Spoon pan sauce over all and top with greens. Rate it Print Nutrition Facts (per serving) 1056 Calories 70g Fat 46g Carbs 53g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1056 % Daily Value * Total Fat 70g 90% Saturated Fat 17g 85% Cholesterol 131mg 44% Sodium 933mg 41% Total Carbohydrate 46g 17% Total Sugars 5g Protein 53g Vitamin C 17.2mg 86% Calcium 152mg 12% Iron 7.9mg 44% Potassium 1215mg 26% Folate, total 261.9mcg Vitamin B-12 0.6mcg Vitamin B-6 1.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.