Confit duck gizzards, lentils in a ginger vinaigrette and soy sauce


  • 50g organic lentils
  • 100g sliced confit duck gizzards
  • "Garniture aromatique" (onions, carrot, bouquet garni)
  • A few basil and coriander leaves
  • 5g ginger
  • 1 red onion
  • 1 tbsp soy sauce
  • 1 tsp wine vinegar
  • 1 tsp olive oil


Cook the lentils, preferably organic lentils, with the "garniture aromatique", but stop while the lentils are still crunchy.

Drain and add the chopped red onion, coriander leaves, soy sauce, olive oil and wine vinegar.

Warm the duck gizzards in the oven for 3 or 4 minutes.

At the last minute, stir chopped fresh ginger (a small quantity) into the warm lentils

Arrange the lentils on the plate and place the duck gizzards in the centre.

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