Lentil salad with seared foie gras
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Lentil salad with seared foie gras
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INGREDIENTS
3 whole Duck foie gras slice(s)
300 g Lentil(s)
1 bulb Garlic clove(s)
1 whole Shallot(s)
1 whole Carrot(s)
0.25 bunch Chervil
0.5 bunch Chive(s)
50 ml olive oil
30 ml balsamic vinegar
6 pinch(es) Fine salt
6 Turn Freshly ground black pepper
 

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DIRECTIONS
01
Wash the lentils

02
Peel the carrot and the shallot and then finely dice

03
Wash and pick the chervil

04
Wash the chives and then cut half into small pieces and the rest into longer strips to use in the herb salad

05
Heat a large frying pan and add half of the olive oil, the carrots, garlic and the shallot

06
Sweat until soft and then add the lentils and twice their volume in water

07
Bring to the boil, reduce to a simmer and then cook over a low heat for 20 minutes

08
Once cooked, drain the lentils and then season with salt and pepper and add the chopped chives

09
Mix together the rest of the olive oil and the vinegar

10
Heat a frying pan to very hot

11
Season the foie gras with salt and then add to the pan

12
Cook for 1 minute on each side and then remove from the heat (the heat from the pan will finish cooking the foie gras)

13
Remove the foie gras from the pan and rest on kitchen towel to absorb the grease

14
Season with salt and pepper

15
Mix the herbs together

16
Serve the foie gras on a bed of lentils and finish with a handful of the fresh herb salad and a drizzle of the vinaigrette.

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