Puy lentil salad with foie gras shavings and smoked duck breast

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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.

First published in 2015
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Shaved foie gras


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


Mix together the Sauternes, port and seasonings in a shallow bowl. Add the foie gras and leave to marinate for 24 hours
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
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
First published in 2015

Xavier Boyer worked closely with Joël Robuchon to make the L’Atelier restaurants a success. His style showcases fresh, seasonal, clean flavours, beautiful textures and his playful creativity.

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