Duck With Slow-Braised Lentils And Sage

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donna hay


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1 tablespoon olive oil

1 brown onion, finely chopped

2 cloves garlic, crushed

8 sage leaves

1 ½ cup Puy (green) lentils

1 cup (250ml) brandy

1 cup (250ml) apple juice

2 ¼ cups (560ml) chicken stock

4 x 200g duck breast fillets, skin on, trimmed

sea salt and cracked black pepper

⅓ cup micro salad leaves

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