Velvety of green Berry lentils and pan-fried foie gras

Publiée le 06/02/2018




  • 30g smoked streaky bacon
  • 10g carrot
  • 10g shallot
  • 2 garlic cloves
  • 1 branch of fresh thyme
  • 250g green lentils from Berry
  • 1 liter of water
  • 5g chicken broth
  • 60g raw foie gras
  • 80g duck leg confit
  • 100ml whole cream
  • 1 teaspoon of gourmet organic walnut oil Vigean per person
  • 1 dash of Vigean cooking oil

According to a cook recipe from Chef Ryan MATTHEE (

  1. In a saucepan, caramelize the smoked streaky bacon with a dash of  cooking oil Vigean.
  2. Dice the carrots and shallots, crush the garlic, slice the thyme and add to the smoked streaky bacon, continue the caramelization for about 2-3 minutes.
  3. Add the lentils with one liter of cold water, cook gently until the water simmers and the lentils are cooked, about 20 minutes.
  4. Once cooked, remove from heat and add chicken broth and let stand for 5 minutes.
  5. Put the contents of your pan in your robot or mixer and add the cream (add water gradually to obtain the desired consistency), mix until a velvety (maximum speed for about 2 minutes) and put aside.
  6. Reheat the duck leg confit in a medium baking oven, approximately 10 minutes, to soften the meat, then crumble the meat. Cut 4 nice slices of raw foie gras and place in a hot frying pan (no oil needed), about 10 seconds on each side, remove from pan and set aside.

For serving, place your crumbled duck confit in a soup plate and cover with your velvety (about 100ml per person).

Place your foie gras in the middle of the plate and drizzle with an organic gourmet walnut oil Vigean.
Good tasting!

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