PAN SEARED FOIE GRAS OVER A BED OF RED LENTILS AND HAM
2 medallions of foie gras (0.8 cm thick)
red lentils enough for 2, picked and cleaned – For us, 1/2 Cup of dried lentils are enough
1/4 large yellow onion, diced
1 medallion of ham, diced – see picture below
water or chicken broth
celery leaves & twigs, for garnishing & taste
1-2 tbsp OO
- In a pot, heat up the olive oil and add in the ham and yellow onion. Sauté till the onions turns translucent
- Add in the lentils and 1 cup of water/broth. Check every 15 mins, and add more water/broth if needed. Cook until the lentils have turn soft, but not overtly mushy. Season the lentils to your liking.
- When the lentils are about to finish, heat up a pan over medium heat and spray lightly with oil. Carefully lay the foie gras medallions and let them seared. After 2-3 mins or when they start to turn brown (you will smell it), turn and brown the other side.
- Ladle some lentils onto a curved plate, carefully lay the foie gras and garnish with celery leaves.
What really surprised us is how even with minimal taste on the lentils, the foie gras is creamy enough to embalm and cocoon the entire taste in your mouth. Obviously the ham lends a good taste to the lentils soup (if I may call it a soup). And the fact that you still have to chew the ham, gives an interesting texture.
I used red lentils (Lentilhas vermelhas in Portuguese) to draw the eyes to the foie gras. The lentils are actually bright orange colour in their dried state but turn soft yellow once cooked.
Lastly, I originally intended the celery leaves & mini-twigs to serve as garnishing, but surprisingly the crisp taste of celery balances the entire earthy flavor. Like david vs. goliath. I’m actually quite pleased with how the entire dish turned out and feel a little bourdain-esque!