Duck, lentil and red cabbage salad
To cook the duck breast, first use the tip of a knife to make three or four shallow incisions into the fat - make sure you don't cut the meat. Season the duck breast with salt and freshly ground black pepper and drizzle it with a tiny bit of extra-virgin olive oil. Place the duck, fat side down, in an unheated frying pan or grill pan. Turn the heat on low and cook the duck breast very slowly, until it is golden brown, allowing the fat to render out - this may take 15-20 minutes. Turn the duck breast over and continue to cook it for another 5-10 minutes, until it is just cooked through.
While the duck is cooking, put the lentils in a saucepan, season them with salt and freshly ground black pepper and cover them with cold water. Bring to the boil and cook the lentils for 15-20 minutes until they are soft. Drain the lentils and immediately toss them with the 4 tablespoons of extra-virgin olive oil, the lemon juice and the chopped chilli, and season with salt and freshly ground black pepper to taste. Add the thinly sliced red cabbage and the chopped fresh coriander and stir to mix. Taste, and add a little more extra-virgin olive oil if it seems a bit dry or more lemon juice if it needs sharpening up.
When the duck breast is cooked and has cooled slightly, slice it very thinly and toss with the salad. Tip into a large bowl or pile onto plates and sprinkle with the chopped roasted hazelnuts.