Foie gras poached in lentils

Name: Foie gras poached in lentils
Prep time: 1 h
Total time: 1 h
Yield: Makes 8 servings
Ingredients: Fleur de sel or other coarse salt; Fleur de sel or other coarse salt; 1 tablespoon sherry vinegar; Salt and freshly ground black pepper; 1 teaspoon chopped garlic; 1 carrot, peeled and cut into ¼-inch dice; 1 small leek, trimmed well, washed, and cut into ¼-inch dice; 1 onion, peeled and cut into ¼-inch dice; Salt and freshly ground black pepper; 1 pound foie gras, more or less, in one piece; 2 bay leaves; 3 sprigs thyme; 1 stalk celery, cut into ¼-inch dice; 8 ounces small green lentils, rinsed and picked through; 4 ounces bacon, cut into ½-inch dice

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
1 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

All we can say is, 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. There is some consolation in the cost of this dish: It serves 8.

Ingredients

4 ounces bacon, cut into ½-inch dice
8 ounces small green lentils, rinsed and picked through
1

Gluten-free

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