Green Puy lentils with Whole Duck Foie Gras and langoustines | Edouard Artzner
Green Puy lentils with Whole Duck Foie Gras and langoustines Cook the lentils in chicken stock until al dente. Drain them and leave to cool.
Ingredients
- 250g Foie Gras de Canard entier
- 150g lentilles vertes du Puy
- 1/2l bouillon de volaille
- 12 grosses langoustines cuites
- 3 cuillerées à soupe d’huile d’olive
- 3 cuillerées à soupe d’huile de noix
- 3 cuillerées à soupe de vinaigre balsamique
- Sel, poivre
- 5 brins d’aneth
- Quelques herbes
- Quelques grains de fleur de sel
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