Description

Two sleeves of duck confit are cooked with green Puy lentils in a broth. This main course respects the culinary traditions of Gascony and Auvergne, resulting in a fine dish rich in regional flavors.   

Ingredients: 2 duck breasts 55% (Origin Gers - France),green lentils du PUY 30%,carrots,cooked broth (water, prime rib dish,duck necks and wings, pork rinds,parsley,carrots,celery,garlic,thyme,bay leaf,cloves,rabelais spices,salt,pepper),salt,pepper.

Average nutritional values per 100g: Energy 843.40kJ/206.06Kcal; Fat 10.82 of which saturated fatty acids 4.15g; Carbohydrates 7.13g of which sugars 0.55g; Proteins 17.52g; Salt 3.20g. 

Suggestions:

Some will serve you a lentil "petit salé", but you can surprise and impress them with these Green Puy Lentils with duck confit. 

Green Puy lentils with duck confit

This recipe for petit salé gascon is a perfect blend of Gascony and Auvergne. This carefully prepared dish is made with duck manchons confits from the Gers region, and green lentils from Le Puy. Green Puy lentils cooked with duck manchons take you on a journey through our regions, in keeping with French culinary tradition. What's more, the combination of lentils and duck makes a welcome change from the classic "petit salé aux lentilles".

Gascony's gastronomy owes its glory and originality to its local products, always synonymous with quality. We've chosen to associate its delicious duck with a speciality from Puy-en-Velay, in the Auvergne region, which has been awarded the AOP label: the green Puy lentil.