Hungarian Red Wine Duck Breast with Lentil Ragout | Autumn One-Pot Dish

Rinse the brown lentils thoroughly under cold water, then drain. Score the duck breast skin or remove it to taste, then cut the meat into bite-sized cubes. Season the meat cubes with salt and pepper.

Finely chop the onion and crush the garlic cloves. Cut the carrots and peeled celeriac into small cubes.

Heat the lard in a deep frying pan or cast-iron pot. Add the diced duck breast and sear over high heat for 4-5 minutes until a nice golden-brown crust forms on all sides. Then transfer the meat pieces to a bowl.