Green Puy lentils with Whole Duck Foie Gras and langoustines

Name: Green Puy lentils with Whole Duck Foie Gras and langoustines
Yield: 6
Cuisine: Foie gras
Ingredients: 250g Foie Gras de Canard entier; 150g lentilles vertes du Puy; 1/2l bouillon de volaille; 12 grosses langoustines cuites; 3 cuillerées à soupe d’huile d’olive; 3 cuillerées à soupe d’huile de noix; 3 cuillerées à soupe de vinaigre balsamique; Sel, poivre; 5 brins d’aneth; Quelques herbes; Quelques grains de fleur de sel

15min

Easy

Ingredients

Foie Gras de Canard entier 100g, 140g & 210g

250g whole Duck Foie Gras

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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

Preparation

For the 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.

For the 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.

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