Lentil salad with smoked duck breast

I don’t know why, but the combination of duck and lentils stimulates the appetite – I think it’s one of the best pairings. Imagine lentils and duck confit! This pairing is even better with the addition of eryngii mushrooms and broccoli. A must try!

Ingredients

100 g beluga or brown lentils
1 sprig rosemary
20 ml olive oil for cooking
handful of fresh parsley
200 g eryngii mushrooms, sliced lengthwise
100 g small broccoli, thinly sliced
20 ml balsamic vinegar
1 medium clove garlic, peeled crushed
sea salt to taste
freshly-ground black pepper to taste
16 thin slices of smoked duck breast

Prepare

Fill a pot with water, add lentils and rosemary, and boil until the lentils are done, but they are still firm. Drain.

Heat oil in a pan and fry the mushrooms on high heat until they are lightly golden. Don’t stir too often – let them get crisp on one side and then flip over. Add the broccoli and balsamic vinegar and sauté on medium heat for a few minutes. Add the lentils, garlic, salt, pepper, and cook for another 1‒2 minutes, stirring only occasionally. Finish by adding the duck and parsley. Serve.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
From my book Crazy About