Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crosshatch pattern and season them generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.

2. 2

   Cold smoke the seasoned duck breasts for 60 minutes using a stovetop smoker or an outdoor grill with wood chips, then sear them skin-side down in a hot pan for 8-10 minutes until crispy and fat is rendered, then flip and cook for another 3-5 minutes until desired doneness is reached, allowing them to rest for 10 minutes.

3. 3

   Meanwhile, heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat, and sauté 1 finely chopped small onion and 1 diced red bell pepper for 5 minutes until softened.

4. 4

   Add 2 minced cloves of garlic and 1/2 teaspoon of saffron threads to the pot, cooking for 1 minute until fragrant.

5. 5

   Stir in 1 cup of green lentils and 4 cups of vegetable broth, bring to a boil, then reduce heat and simmer covered for 25-30 minutes until the lentils are tender.

6. 6

   While lentils are simmering, prepare the pimentón oil by whisking together 1 tablespoon of extra virgin olive oil, 1 tablespoon of smoked paprika, and 1/4 cup of sherry vinegar in a small bowl.

7. 7

   Taste and season the cooked lentils with an additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper as needed.

8. 8

   Slice the rested smoked duck breasts into thick pieces and serve them over the saffron lentils, drizzling generously with the prepared pimentón oil.