Beluga Lentils with Leeks, Black Pudding, Bramley Apple & Smoked Duck | Linda Tubby
A nicely presented dish, including black pudding of course, with Beluga Lentils (we had not heard of them either), spiced apple and smoked duck. Certainly one to try if we ever figure out where the Lentils hide in the supermarket!
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Club Summary
Lentil dishes are not often too inspiring, however this dish published on FoodandTravel.com caught the eye. A nicely presented dish, including black pudding of course, with Beluga Lentils *note1 (we had not heard of them either), spiced apple and smoked duck. Certainly one to try if we ever figure out where the Lentils hide in the supermarket!
Credits:
Recipes and food styling: Linda Tubby
Photography and prop styling: Angela Dukes
Recipe Credit:
Recipe
Beluga Lentils with Leeks, Black Pudding, Bramley Apple & Smoked Duck | Linda Tubby
Ingredients
For the Lentils (Base)
- 200g Beluga Lentils *note1
- 6 Tbsp good quality Olive Oil
- 2 Tbsp good quality Cider Vinegar
- 1 Tsp Honey
- 1 Tsp mild-grain Mustard
For the Topping
- 60g Butter
- 2 Leeks, finely chopped
- 2 large Bramley Apples, diced *note2
- A pinch ground Star Anise
- 180g Black Pudding, thinly sliced
- 6 Tbsp Crème Fraîche
- 12 very thin slices Smoked Duck
- Fresh Chives, to garnish
- Salt and freshly ground Black Pepper, to season
Method
- Put the lentils into a saucepan, cover with water and cook until soft – about 30 minutes.
- 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.
- In the same pan, add the slices of black pudding and fry for 1-2 minutes until just crispy and warmed through.
- Heat the remaining butter in a saucepan and sauté the diced apple until soft. Add the star anise, season with a little salt. Cook for 3-4 minutes. Remove from heat.
To Serve:
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 apple, then a layer of crème fraîche. Finally, arrange the duck slices on the top. Garnish with chive stems.
Recipe Notes
- Beluga Lentils are tiny, round and black and they glisten once cooked, which makes them look like Beluga Caviar.
Before cooking, always rinse the lentils to clear any debris. Unlike dried beans and peas, there's usually no need to soak them but we suggest that you do for a couple of hours. Rinse them thoroughly in cold water - the water will run clear when the lentils are clean. The recipe suggests cooking for approx. 30 minutes but you should check the packaging for instructions as soaking/cooking time may vary slightly depending upon the quality. - As an alternate ingredient suggestion, Pears could be used as a substitute for Apple.
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