Recipe: Fried duck liver slices, lentil cream, and smoked duck breast.

Cook the lentils with the chicken broth, the onion studded with cloves, the garlic cloves, and a piece of smoked duck fat.

Slice the green onions and sauté them in a pan with butter until slightly colored, then add 4 tablespoons of drained cooked lentils.

Remove the aromatic garnishes from the lentils (onion, garlic ...) blend everything with the liquid cream brought to a boil, check the seasoning, and strain through a fine sieve.

Season the foie gras slices with salt and pepper, wrap them well in plastic wrap, and steam them for 8 minutes.

To finish: Presentation: place the hot lentils at the bottom of a deep plate, add thinly sliced smoked duck breast, cover with the well-drained escalopes placed on absorbent paper, and drizzle with lentil cream and a bit of chopped flat-leaf parsley.