Breast of duck with lentils

09225 Duck BREASTS with LENTIL SAUCE INGREDIENTS 4 PEOPLE 2 duck breasts, 250 g quick cooking lentils, 2 onions, 1 carrot, 1 head of garlic and clove, 2 Bay leaves, thyme, Rosemary, 100 ml of white wine, 50 ml of wine vinegar, 200 ml of broth, extra virgin olive oil, salt and pepper.

PROCEEDINGS flavored with salt and pepper and arrostiteli breasts, fat-free, skin side for 8 minutes.

Turn them over and cook some more?, and keep them aside.

Brown, in a little oil, chopped onion, add the lentils, bay leaf, Rosemary, thyme and garlic head split in half, cover with salted water and cook over low heat until the lentils are cooked.

Cut the remaining onion, carrot and garlic slices, fried with a little oil, pour the wine and broth, Cook over low heat for 10 minutes, pour the vinegar and remove from heat when it begins to boil.

Cut into slices and cover breasts with hot sauce.

Serve accompanied with lentils.