Green Puy lentils with Whole Duck Foie Gras and langoustines
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.
Substitute the langoustines with large cooked prawns. Accompany your dish with a Côte du Rhône such as Saint Joseph or a Pinot Gris wine.