Puy lentil salad with foie gras shavings and smoked duck breast

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
discover more:
share recipe:

Ingredients

Metric

Imperial

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

Method

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
First published in 2015
discover more:
share recipe:

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.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Leroy
Leroy
Foie gras
Foie gras
Foie gras
Foie gras
Sartoria
Sartoria
Agnar Sverrisson
Agnar Sverrisson
Michael Wignall
Michael Wignall
Xavier Boyer
Xavier Boyer
Load more