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| Foie Gras |
| Although the recipe serves 8, you can easily reduce the quantity of foie gras based on your budget and whether you're cooking for one or a table-full. The lentils are wonderful all by themselves and even better leftover. Open your wallet and buy the biggest piece of foie gras you can afford - this ridiculously easy preparation is sheer luxury, a four-star dish that anyone can make quickly and easily.
Ingredients 4 ounces bacon, cut into 1/2-inch dice 8 ounces small green lentils, rinsed and picked through 1 stalk celery, cut into 1/4-inch dice 1 onion, peeled and cut into 1/4-inch dice 1 small leek, trimmed well, washed, and cut into 1/4-inch dice 1 carrot, peeled and cut into 1/4-inch dice 1 teaspoon chopped garlic 3 sprigs thyme 2 bay leaves 1 pound foie gras, more or less, in one piece coarse salt freshly ground black pepper 1 tablespoon sherry vinegar Fleur de sel or other coarse salt Method Combine the bacon, lentils, celery, onion, leek, carrot, garlic, thyme, and bay leaves in a saucepan with water to cover. Bring to a boil over medium-high heat, then turn the heat to medium-low and cook, stirring occasionally, until the lentils are nearly tender, 20 to 30 minutes. Add more water if necessary, but no more than you need. Put the foie gras in with the lentils, along with salt and pepper to taste. Simmer for about 20 minutes, undisturbed; until the internal temperature of the foie gras is 120º [use an instant-read thermometer]. Turn off the heat and let sit for 5 minutes more. Remove the foie gras and stir the vinegar into the lentils; they should be a little brothy, so add some water if necessary, and adjust the seasoning. Slice the foie gras and serve it on top of the lentils, topping it with some coarse salt. |
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