Foie Gras con Tacu Tacu de Lentejas

Name: Foie Gras con Tacu Tacu de Lentejas
Cuisine: Peruvian
Ingredients: Salt and pepper; Pinch fresh thyme, chopped; ¼ cup (50 g) brown lentils; Salt and pepper; 1 tbsp chopped tomato; 2 tsp olive oil; Pinch fresh oregano, chopped; One 2 oz (50 g) piece of foie gras; ½ tbsp chopped banana; 1 tbsp freshly chopped parsley; 1 tbsp balsamic vinegar; 1 tbsp peeled and diced red bell pepper; ¼ cup (50 g) cooked brown lentils; 1 tbsp freshly chopped cilantro; 1 tbsp chopped onion; 2 tbsp concentrated beef stock; 1 tsp butter; 2 tbsp chopped onion; 1 tbsp minced garlic; ½ cup (100 g) cooked white rice; 1 tbsp vegetable oil; 2 lady finger bananas; 1 glass port, reduced; ½ tsp dried oregano; 1 tsp ají panca paste

Preparation info

Serves
1

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

This is one of Coque’s wonderful ‘nouvelle cuisine péruvienne’ dishes served at ‘Le Bistrot de mes Fils’. The pairing of lentils with foie gras and fruit works particularly well. The result is a spectacularly innovative way to serve traditional Peruvian tacu tacu.

Ingredients

For the salad

¼ cup (50 g) cooked brown lentils
1 tbsp chopped onion

Americas
Peru
Main course
Gluten-free

Method

Preparation

To make the lentil salad: In a bowl, combine cooked lentils, onion, red bell pepper, parsley, tomato, cilantro and banana. Add herbs, a few drops of sherry vinegar, balsamic vinegar, olive oil and salt and freshly ground pepper. Toss all ingredients well.

For the foie gras: Clean the liver well and score with a sharp knife. Sear in a pan with a little