Foie Gras with French Lentils, Truffles and Celery Cress

Recipe summary

Recipe by Rob Rossi from Top Chef Canada Episode 12.

Preparation time:
Cooking time: 25 minutes
Yield: 6

Ingredients

Lentils

• 1 1/2 cups lentils de puy
• water, cold
• 2 tablespoons olive oil
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• 1/2 head garlic, smashed
• 1 celery, roughly chopped
• 2 bay leaves
• 4 sprigs thyme, tied with butcher's string
• 6 cups roasted chicken stock
• pan drippings reserved from Seared Foie Gras recipe
• 1 tablespoon butter
• 1 1/2 tablespoons aged sherry vinegar
• salt
• pepper

Seared Foie Gras

• 6 3 ounce pieces of foie gras
• salt
• pepper

Assembly

• Lentils
• Seared Foie Gras
• 3 tablespoons black truffle, shaved, or 2 tbsp truffle oil
• 2 tablespoons chives, finely sliced
• 1 tablespoon parsley, chiffonade
• 1/4 cup celery cress