Smoked Duck, Foie Gras and Lentil Salad Recipe - Great British Chefs

Ingredients

• 1 lobe of foie gras, weighing roughly 500g
• 50ml of Sauternes wine
• 35ml of port
• 3g of salt
• 2g of ground black pepper
• 1g of pink salt
• 200g of puy lentils
• 1/2 carrot
• 1/2 onion
• 1 sprig of thyme
• 1 garlic clove
• 1 bay leaf
• salt
• 10g of fresh wasabi
• 25g of red wine vinegar
• 25g of truffle juice
• 75g of grapeseed oil
• 1 pinch of salt
• 20 slices of smoked duck breast
• Parmesan shavings
• 4 red radishes, finely sliced
• 100g of rocket
• 50g of croutons
• edible flowers, optional