Green Lentil Cassoulet With Waxed Duck & Seared Scallops
by Ling
@ 22 Oct 2013
Ingredients
4 tbsp olive oil, divided
1 (each) carrot and celery stalk,
peeled and brunoised
½ onion, peeled and finely chopped
1 (each) garlic clove and bay leaf
300g green lentils
600ml water
1 waxed duck leg, shredded
3 tbsp balsamic vinegar
2 tbsp finely chopped parsley
8 fresh scallops, de-shelled
80g foie gras terrine,
cut into desired shapes and sizes
Fleur de sel (sea salt), to taste
Preparation
Heat the olive oil in a sauté pan over medium-high heat. Add in the brunoised carrot, brunoised celery, chopped onion, garlic and bay leaf and sauté until vegetables are tender, for about 5 to 10 minutes.
Place the green lentils into a cooking pot and pour in 600ml water. Add in the shredded waxed duck leg and simmer until the lentils are tender, for about 40 minutes. Add in more water as when necessary and skim off any scum that arises to the surface. Remove cooking pot from the heat and add in the balsamic vinegar and chopped parsley and season with salt, to taste. Keep warm.
Heat the remaining olive oil in a frying pan over high heat. Add in the fresh scallops and sear on both sides until browned.
Ladle the green lentil cassoulet with waxed duck into each serving bowl. Add in the seared scallops and foie gras terrine pieces and season with fleur de sel to taste.
Serves 4
