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Razor clams with jamón and cava vinaigrette and warm duck, pumpkin and pardina lentil salad

Razor clams with jamón and cava vinaigrette and warm duck, pumpkin and pardina lentil salad

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Jose Pizarro

Ingredients

For the salad

  • olive oil, for shallow frying
  • knob of butter
  • 700g/1lb 9oz pumpkin, peeled, deseeded and cut into small pieces
  • 300g/10½oz Spanish pardina lentils
  • ½ cinnamon stick
  • 1 garlic clove, peeled
  • 500ml/18fl oz chicken stock
  • 2 duck breasts, skin scored
  • wild rocket or other peppery leaves
  • handful fresh parsley, finely chopped
  • sea salt and freshly ground black pepper

For the dressing

  • 1 tbsp sherry vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 3-4 tbsp extra virgin olive oil

For the razor clams

  • 24 small razor clams, washed under running water to remove any grit
  • olive oil, for shallow frying
  • 75g/2½oz jamón, finely chopped
  • 1 small shallot, finely chopped
  • handful fresh parsley, finely chopped
  • small bunch chives, finely snipped
  • 2 tbsp cava
  • good squeeze lemon juice
  • 4 tbsp extra virgin olive oil

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