2 hours 15 minutes, plus 36 hours marinating and chilling time
This vibrant salad recipe from Xavier Boyer has a lot of contrasting flavours from rich foie gras to spicy wasabi and earthy lentils. The recipe does require precision and a few days preparation. You will be required to cook sous-vide so make sure you have the correct equipment before you begin this dish.
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Mix together the Sauternes, port and seasonings in a shallow bowl. Add the foie gras and leave to marinate for 24 hours
50ml of Sauternes wine
35ml of port
3g of salt
2g of ground black pepper
1g of pink salt
1 lobe of foie gras, weighing roughly 500g
Remove from the marinade then seal under a high pressure for sous vide and cook in a water bath at 66°C for 1 hour. Plunge into iced water then chill for 12 hours
Put the lentils in a pan with the vegetables and herbs and cover with water. Bring to a simmer and cook for 50-60 minutes until the lentils are soft. Discard the vegetables and herbs and season with salt to taste
200g of puy lentils
1 sprig of thyme
1 garlic clove
1 bay leaf
To make the wasabi dressing, mix all the ingredients except the oil in a bowl. Slowly drizzle in the oil while whisking the dressing until the mixture is emulsified
10g of fresh wasabi
25g of red wine vinegar
25g of truffle juice
75g of grapeseed oil
1 pinch of salt
Shave the foie gras on a meat slicer to a thickness of 3mm. If you don't have a meat slicer, you can do this with a very sharp knife
To plate, dress the lentils with the wasabi dressing and place a generous spoon in the bottom of each bowl.
Arrange the foie gras, duck, parmesan, radish slices, croutons and rocket on top of the lentils, season with salt and pepper and garnish with flowers
20 slices of smoked duck breast
4 red radishes, finely sliced
50g of croutons
100g of rocket
edible flowers, optional
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