Green Puy lentils with whole duck Foie Gras and langoustines
Ingredients for 6 people:
- 150g Green Puy lentils
- 1/2l chicken stock
- 250g whole Duck Foie Gras
- 12 large cooked langoustines
- Dressing:
- 3 tablespoons of olive oil
- 3 tablespoons of walnut oil
- 3 tablespoons of balsamic vinegar
- Salt and pepper
Garnish:
- 5 dill stalks
- Some herbs
- A few grains of fleur de sel
Preparation
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.
Slice your Foie Gras using a thinly-bladed knife that has been run under hot water.
Presentation:
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.