Smoked duck breast with lentil salad and mustard vinaigrette

Ingredients for 6 servings:

• 200 g lentils, small green
• 2 sprigs of thyme
• 1 garlic clove(s)
• 200 g smoked duck breast, cut into thin slices
• 10 cherry tomatoes
• chervil
• 3 tbsp balsamic vinegar, white
• 2 tbsp mustard, very good medium hot
• salt and pepper
• 3 tbsp olive oil, good
• 3 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

1. Starter for the Christmas menu 2011

Place the lentils in cold, unsalted water, bring to a boil, and simmer for 2 minutes. Drain, return to a boil with fresh water, thyme, garlic, and salt, and cook for 10-12 minutes. The lentils should still be firm to the bite and not fall apart. Mix the vinaigrette with the listed ingredients. Mix the almost cooled lentils (remove the garlic and thyme) with the strong mustard-flavored vinaigrette and let it stand for 15 minutes. Season again to taste and add more salt if necessary. The lentil salad should not taste bland. Using a portion ring, arrange a portion of the lentil salad in the center of a plate, surround each with 6 slices of duck breast, and arrange the halved cherry tomatoes between them. Garnish with fresh chervil or parsley and serve.