Recipies
Green Puy lentils with Whole Duck Foie Gras and langoustines
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15min
Easy
6
Ingredients
250g whole Duck Foie Gras
150g Green Puy lentils
1/2l chicken stock
12 large cooked langoustines
For the dressing
3 tablespoons of olive oil
3 tablespoons of walnut oil
3 tablespoons of balsamic vinegar
Salt and pepper
For the garnish
5 dill stalks
Some herbs
A few grains of fleur de sel
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Preparation
For the preparation
1
Cook the lentils in chicken stock until al dente. Drain them and leave to cool. Remove your Foie Gras from the fridge. In a salad bowl, make up the vinaigrette then mix the cooled lentils into it.
2
Slice your Foie Gras using a thinly-bladed knife that has been run under hot water.
For the presentation
1
Garnish 6 plates with the lentils. Decorate them with the langoustine tails and the herbs. Place the Foie Gras on the lentil salad, sprinkle over a few grains of fleur de sel and eat straightaway.
Substitute the langoustines with large cooked prawns. Accompany your dish with a Côte du Rhône such as Saint Joseph or a Pinot Gris wine.