Lentil salad with foie gras and smoked duck breast
100 g cooked weight lentils or 100 g net drained canned lentils
45 g smoked duck breast (fat taken out)
35 g foie gras
1 tsp sherry vinegar
1 tsp mustard
1/2 clove of garlic
2/3 sprigs of chives
Salt and pepper
Let the cooked lentils cool or rinse or drain the canned lentils.
Season with vinegar, mustard, crushed garlic, chopped chives. Pepper.
Cut half of the duck breasts into small pieces, taking care to remove the fat. Mix with lentils.
Arrange the lentils in the center of the plate using a circle and arrange the strips of defatted duck breast around.
Place the thin slice of foie gras on the lentils.
Serve and enjoy!
Sherry vinegar, sulfites. 7% acidity.
Allergen: contains sulfites.
Storage: Store in a cool, dry place.
Shelf life: Vinegar is part of the list of food exempted from expiry.