Duck breast with green Puy lentils


For 4 people

400 g of green lentils
12 Agen prunes
1 packet of smoked dried duck breast
600 ml of water
2 bay leaves
1 packet of Madeira jelly

preparation of recipe

After having rinsed the lentils under cold water, to get rid of any dust, put them in a saucepan, covered with water with the two bay leaves, no salt especially to avoid that they harden while cooking.
Soak the prunes for 1/2 hour in hot water, especially if you are not using moist prunes. Then, pit them by respecting the cut, one obtains thus of the half prunes.
Then, place the buchette mould on the perforated aluminium plate, place a slice of duck breast on the bottom of each mould, prepare the Madeira jelly according to the instructions in the 600 ml of water.
Once your lentils are cooked, place them in the moulds halfway up, put the uncooled jelly just at the level of the lentils, place two half-prunes on top of the lentils, flesh side towards you, finish with the lentils, and add the jelly.
Leave to set in the fridge for at least 2 hours so you can unmold them without worrying.

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