Clovis Sherry Wine Vinegar

Recipe Suggestion:

Lentil salad with foie gras and smoked duck breast

Ingredients

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

Directions

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!