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Beluga lentils with leeks, black pudding, bramley apple and smoked duck
Serves 6 Starters and mains
Ingredients
- 200g beluga lentils
- 6tbsp olive oil
- 2tbsp cider vinegar
- 1tsp honey
- 1tsp mild-grain mustard
- 60g butter
- 2 leeks, finely chopped
- 2 large pears, peeled, cored and diced
- pinch of ground star anise
- 180g black pudding
- 6 scant tbsp crème fraîche
- 12 very thin slices (about 100g)
- smoked duck
- fresh chives, to garnish
Method
Put the lentils into a saucepan, cover with water and cook until soft – about 30 minutes, but follow the instructions on the packet.
Mix the oil, vinegar, honey and mustard together and season to taste. Drain the lentils and use the mixture to dress them while they are hot. Keep warm.
Heat half of the butter in a frying pan and fry the leeks over a medium heat for 10 minutes, until softened but not coloured. Season to taste.
Heat the remaining butter in a saucepan and sauté the diced pear until soft. Add the star anise, season with a little salt. Cook for 3-4 minutes. Remove from heat.
Spoon a layer of lentils into the base of the glasses. Add a thin layer of leeks, a thin layer of black pudding, then another layer of leeks. Add a layer of pear, then a layer of crème fraîche. Finally, arrange the duck slices on the top. Garnish with chive stems.
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