Lentilles du Puy Salad with Smoked Duck and Creamy Dijon Dressing
David Lebovitz moved to Paris in 2004 and spent years learning to cook the food of everyday Parisian bistros. This lentil salad — a dish he ate in countless versions across the city — is one of the recipes he says best represents what he loves about French home cooking: affordable, deeply flavoured, satisfying in a way that seems out of proportion to its ingredients. The Puy lentils hold their shape perfectly and have a peppery mineral quality that stands up to the smokiness of the duck and the sharp creaminess of the Dijon dressing. It can be served warm, at room temperature, or cold — it improves with time.
Ingredients (serves 4–6)
| Ingredient | Amount |
|---|---|
| Lentilles du Puy (green lentils from Le Puy) | 300 g |
| Smoked duck breast (magret fumé) | 200 g, thinly sliced |
| Carrot, small dice | 1 medium |
| Celery stalk, small dice | 2 |
| Shallots, finely minced | 3 |
| Garlic cloves | 2 |
| Bouquet garni (bay leaf, thyme, parsley) | 1 |
| Flat-leaf parsley, finely chopped | 3 tbsp |
| Chives, cut in ½-inch lengths | 2 tbsp |
| Cornichons, thinly sliced | 6 |
| Dijon mustard (for cooking lentils) | 1 tsp |
| Creamy Dijon Mustard Dressing | 6–8 tbsp |
| Fleur de sel and black pepper | to taste |
| Extra-virgin olive oil | 1 tbsp |
| Cold water or chicken stock | enough to cover lentils by 5 cm |
Method
- Rinse the lentils in cold water. Do not soak — Puy lentils cook beautifully from dry and soaking can make them mushy.
- In a medium saucepan, heat the olive oil over medium heat. Add the carrot and celery and cook gently for 5 minutes until softened. Add 1 minced shallot and the garlic and cook 2 more minutes.
- Add the lentils to the pan. Add enough cold water or stock to cover by at least 5 cm. Add the bouquet garni and 1 tsp of Dijon mustard (this infuses the lentils as they cook). Do not salt yet — salt toughens lentil skins during cooking.
- Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, until the lentils are tender but still holding their shape — they should have a slight firmness at the centre, not be completely soft. Test frequently from the 18-minute mark.
- Drain the lentils, discarding the bouquet garni. Transfer to a large bowl and season generously with fleur de sel and black pepper while warm — the lentils absorb seasoning much better when hot.
- Add the remaining minced shallots and 3 tablespoons of the creamy Dijon dressing to the warm lentils and stir through. Let rest for 10 minutes.
- Add the cornichon slices, half the parsley, and half the chives. Toss gently.
- To serve: spread the lentil salad on a large platter or divide among plates. Arrange the thinly sliced smoked duck breast over the top (fan the slices or simply lay them across).
- Spoon the remaining dressing over the duck and lentils. Scatter the remaining herbs over the top. Finish with fleur de sel and pepper.
Notes
- Puy lentils (AOP from the Haute-Loire) are non-substitutable for their texture. Green lentils from other origins become mushy more easily. If you cannot find Puy, use Castelluccio or Umbrian lentils as a close second.
- Smoked duck breast (magret fumé) is sold in good French delis and specialist food shops. If unavailable, substitute with thick-cut smoked bacon lardons, fried crisp and drained.
- David Lebovitz notes that this salad tastes significantly better the day after it is made — the lentils absorb the dressing and the flavours deepen. Make it a day ahead and bring to room temperature before serving.
- The dressing should be assertive — the earthy lentils need it. Taste as you add and don’t be shy.
- This is ideal as a starter, a light main course for lunch, or part of a larger spread of French charcuterie and salads.
Dressing: Creamy-Dijon-Mustard-Dressing