Ingredients for 4 servings
- 200 g (7 oz) blonde lentils from Planèze (or other varieties)
- 1 peeled onion, sliced
- 1 large starchy potato, peeled and cut into pieces
- 1 tablespoon duck or goose fat
- a little thyme
- 80 g (2.8 oz) whole fresh cream
- salt and freshly ground pepper
- 160 g (5.75 oz) block of duck or goose foie gras cut into small cubes and kept chilled
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