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Green Puy lentils with whole duck Foie Gras and langoustines


Green Puy lentils with whole duck Foie Gras and langoustines

Preparation time: 15 min 

Level of difficulty :*

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


  • 5 dill stalks
  • Some herbs
  • A few grains of fleur de sel


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. 


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.


The chef’s advice

Substitute the langoustines with large cooked prawns. Accompany your dish with a Côte du Rhône such as Saint Joseph or a Pinot Gris wine.



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