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