Venere® rice Lentil stew, duck and pomegranate sauce.

Ingredients for 4:
300 g of Venere® rice
duck breast
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For the pomegranate sauce:
2 large pomegranates
2 tablespoons of courgettes
a teaspoon of cornstarch

According to the objective:
250 g of already cooked lentils
a carrot
on the sedan coast
an onion
a bay leaf
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For the pomegranate sauce the procedure consists of preparing the fruit and adding the granita to the fruit and juice.
Filter and put on the heat together with 2 tablespoons of courgettes.
Let it simmer until low and reduce the sauce by two thirds. Dissolve the cornstarch in cold water and add it to the sauce.
Let it thicken until it becomes creamy and remove from the heat.

For the lentils, chop the celery, carrot and onion and brown them in a pan with 2 tablespoons of oil. Add a bay leaf and lentils. Leave to brown for a minute and then cover with water or cold vegetable broth.
Leave everything to inhale for 30 minutes and then reach the fire.

Proceed to cook the duck breast.
Make the labels on the skin and the mutual fate with a griddle or a very hot non-stick pan placing the breast with the skin and contact with the pan.
Turn after about 3-4 minutes, taking care that the skin is not burnt and cook for another 3-4 minutes on the other side (times for a duck breast of about 400 g)
Let the heat pass and switch to 220°C for about 5 minutes.
Meanwhile, cook the Venere rice in plenty of salted water.
Place in the oven, then let the duck breast rest for 5 minutes and cut the fat.

Assemble the dish by placing a ladle of guazzetto on the bottom, add the Venere rice, one or 2 fat duck breasts and complete with the pomegranate sauce.
It is appreciated decorated with pomegranate seeds and served first.