Duck With Slow Braised Lentils And Sage

Ingredients

• 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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