Ingredients for 4 servings
- ...with blonde lentils from St Flour and a medley of chanterelles
- Duck crépinettes and truffles for 4 people:
- 1 duck breast with fat and small nerve along the tenderloin removed
- cut into tiny squares (brunoise)
- 250 g (8.75 oz) lean sausage meat
- 1 fresh black truffle* (melanosporum) or jarred 30 to 40 g (1.4 oz) cut into 12 small slices (mandoline if you have one)
- Salt pepper from the mill thyme flowers
- A little truffle juice
- 1 piece of very clean pork caul (ask your butcher or charcutier)
- 200 g (7 oz) blonde lentils from St Flour*
- 1 liter (1.1 qt) cold prepared poultry stock
- 1 peeled carrot cut into small squares
- 150 g (5.25 oz) fresh or frozen chanterelles just seasoned and quickly sautéed in the duck crépinettes juices
- Butter, neutral oil and 1 spoon of duck fat
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