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Puy lentil salad with foie gras shavings and smoked duck breast

  • Starter
  • medium
  • 5
  • 2 hours 15 minutes, plus 36 hours marinating and chilling time

PT2H15M

PT36H

Ingredients

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Shaved foie gras

Lentils

Wasabi dressing

  • 10g of fresh wasabi
  • 25g of red wine vinegar
  • 25g of truffle juice
  • 75g of grapeseed oil
  • 1 pinch of salt

To plate

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Method

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1
Mix together the Sauternes, port and seasonings in a shallow bowl. Add the foie gras and leave to marinate for 24 hours
2
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
3
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
4
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
5
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
6
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
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Puy lentil salad with foie gras shavings and smoked duck breast

 
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