Lentil salad with duck gizzards confit
preparation of recipe
1 - Cook the Lentille Verte du Puy in cold water for about 20/25 min. Meanwhile, steam the purple cabbage-brocoli sections. 4 to 5 min in a pressure cooker, or 10 min in a steamer.
2 - Peel the carrots. Thinly slice the first and grate the second. Make a reservation. Clean the cabbage, remove the first few dried leaves and cut into thin strips. Make a reservation.
3 - Preheat your oven to 210°C. Then bake the eggplant for 20 minutes. (Check for doneness with a knife). As soon as the eggplant is cooked, remove the skin and place in a salad bowl. Crush the flesh coarsely with a fork.
4 - Bring water to the boil. Gently dip the eggs into the mixture using a skimmer. Leave to simmer for 6 minutes, as soon as it comes back to the boil. Refresh them under cold water to make them easier to peel.
5 - In a frying pan, brown the duck gizzards without fat for about 5 minutes over medium heat, stirring regularly. Let them cool, then cut them into strips and set aside.
6 - Drain the lentils, pour them into a salad bowl, immediately drizzle with olive oil, season with salt and pepper and mix. Add the sliced gizzards, carrots, cabbage and crushed eggplant.
7 - Stir gently and serve the salad warm. Sprinkle with peanuts, pomegranate seeds and coriander. Add the soft-boiled egg and enjoy!
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