Recipe for the Winner – Lentil Salad with Duck Breast

Rinse lentils and bring to boil in cold water without salt. Cook for 2 minutes, then strain and rinse again. Place lentils in fresh, lightly salted water [note to inventor: lentils must be well covered, rather a few finger widths of water over] with a bouquet garni and cook for 15 min. They should be cooked but still have bite and not burst open. Strain the lentils and remove the bouquet garni. In the meantime, mix the salad dressing. Mix with the still warm, drained lentils and let stand for at least 15 minutes. Cut the duck breast into fine slices. Season the lentils again, as they absorb a lot of marinade and quickly taste bland.

Fill a 6-8 cm diameter cookie cutter with lentils on a flat plate, press lentils a little bit smooth, remove cookie cutter. Place 5 slices of duck breast around each of the lentils, place halved cocktail tomatoes in the spaces between them.

As far as possible, the information was completed around it. Thus, the amount of lentils is purely an empirical value. However, you can not make much wrong. Depending on the situation, simply add salad dressing or possibly reduce it. This type of salad dressing can be prepared in larger portions and stored in a jam jar in the refrigerator.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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