Seared duck breast with a black za'atar crust and braised Puy lentils from Fress: Bold Flavors from a Jewish Kitchen (page 90) by Emma Spitzer

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Notes about this recipe

  • TrishaCP on October 23, 2021

    This is a great tasting dish- but the recipe instructions could be improved. There is too much spice blend for the duck- you don’t need that much. (Half of what is called for should be plenty.) The black sesame seeds are tasty, but since they made the spice blend blackish, it was pretty hard to see if the duck is cooking properly or scorching. I had to scrape off some of the crust to test. Also, the lentils need much longer cooking time than specified-at least mine did. Having said all this, the flavors are really lovely together- it seems like a lot of fennel but it’s not!

  • joneshayley on January 14, 2020

    An unusual and beautiful recipe. The crust on the duck is great (though I have lots left over) and the lentils are very flavourful- even though I used tinned. A delicious meal.

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