Duck breast on Calvados apple lentils with potato gratin

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1 clove of garlic
1/2 Bund Thyme
750 g large potatoes
5 EL Olive oil
Salt
pepper
35 g Parmesan cheese
250 g Lentils (e.g. Pardina lentils)
2 (à 150 g) Apples
2 Carrots
3 shallots
1 EL Butter
900 ml Vegetable stock (or water)
2–3 EL Calvados
1 EL light balsamic vinegar
5 EL g whipped cream
Sugar
2 Duck breasts (approx. 350 g each)
aluminum foil

90 minutes

light

1.: Peel and finely chop the garlic. Wash the thyme, pat dry, pull the leaves, except for something to garnish, from the stalks and roughly chop. Peel and wash the potatoes and cut lengthways into very thin slices.
2.: Mix with garlic, oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. Rasp cheese. Divide the potatoes into 4 ovenproof dishes (approx. 300 ml each). Scatter cheese on top. Place the tins on the grill of the oven, leaving some space for the meat, cover with aluminum foil and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes.
3.: Remove the foil and bake the potatoes for another 15–20 minutes until golden brown. Rinse and drain the lentils. Wash apples, rub dry, quarter, core and dice. Peel, wash and dice the carrots.
4.: Peel the shallots and cut into strips. Melt the butter in a saucepan. Steam the apple cubes, carrots and shallot strips in it until translucentremove. Put the lentils and vegetable stock in the saucepan, bring to the boil, cover and cook for 30–35 minutes, adding a little water in between.
5.: Approx. Stir in apples, shallots, calvados, vinegar and cream 5 minutes before the end of the cooking time and finish cooking. Season the lentils with salt, pepper and sugar. Wash meat, pat dry, incise the skin several times.
6.: Heat a pan without fat. First fry the duck breast on the skin side for 4–5 minutes, then continue frying on the meat side for approx. 1 minute. Season the meat with salt and pepper, place in an ovenproof dish and cook medium in the oven for 8-10 minutes next to the gratin.
7.: Remove the meat, wrap it individually in aluminum foil and let it rest in a warm place for about 5 minutes. Take the gratin out of the oven. Cut the meat into slices. Arrange the gratin, lentils and meat on plates, garnish with thyme.