Lentil Salad with Mustard Vinaigrette and Smoked Duck

• 160 g Dried green lentils
• 1 tsp Fine sea salt
• 1 medium Shallot
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 3 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 1 large Duck breast, smoked
• 15 g Fresh flat-leaf parsley

1. Rinse the lentils, then tip into a saucepan and cover with plenty of cold water. Bring to the boil, add half the fine sea salt, then simmer for 18 to 22 minutes until tender but still holding their shape. Drain well in a sieve and let them steam-dry for 2 minutes.
2. Meanwhile, finely chop the shallot and parsley. In a mixing bowl, whisk together the dijon mustard, red wine vinegar, extra virgin olive oil, remaining fine sea salt and black pepper until emulsified. Taste and adjust seasoning if needed.
3. While the lentils are still warm, toss them with the vinaigrette and the chopped shallot. Warm a frying-pan over a low heat and briefly warm the smoked duck breast for 30 to 60 seconds per side, just to take the chill off, then slice thinly. Fold most of the parsley through the lentils, top with the duck, and finish with the remaining parsley; serve slightly warm or at room temperature.

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