Lentil Sprout and Marinated Scallion Salad with Grattons, Foie Gras, and Duck Kidney
- 8 1/2 ounces Puy green lentils (240 g)
- 1 3/4 ounces green lentil sprouts (50 g)
- 1 3/4 ounces celery (50 g)
- 1 3/4 ounces garden carrots (50 g)
- 1 yellow onion
- 1 clove
- 1 sprig thyme
- 1/2 bay leaf
- parsley stems
- 1 duck leg
- 2 tablespoons duck jus (3 cl)
- 1/2 carrot
- 1/2 ounce butter (15 g)
- fleur de sel
- olive oil
Marinated Scallions
- 12 scallions
- 1 1/4 teaspoons aged red wine vinegar (5 g)
Foie Gras and Giblets
Plating
- 1/2 cup truffle juice (10 cl)
- 2 1/2 teaspoons Dijon mustard (10 g)
Instructions
Step 1: Lentil Salad
Peel the onion, and stud the root end with the clove.
Make a bouquet garni with the parsley stems, the thyme, and the bay leaf.
Put the lentils in a large pot, and cover with twice their volume of cold water. Bring to a boil, skim, and add the half-carrot, bouquet garni, studded onion, and duck leg. Simmer on the edge of the range. Season with salt when the lentils are three-quarters of the way cooked.
Once the lentils are cooked, remove from the heat and let them cool in their cooking juices.
Peel and wash the 1 3/4 ounces (50 g) of carrots and celery, and dice into an even matignon. In a sauté pan, melt a dab of butter, and sweat the vegetable matignon without browning. Moisten with the duck jus, and infuse gently on the edge of the range for 10 minutes.
In the meantime, remove the aromatics from the lentils, and drain the lentils with a slotted spoon. Mix carefully with the matignon and the jus to coat well.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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