Ingredients
- scant 1 tablespoon coarse kosher salt, or 2 teaspoons per pound of meat
- 1 onion, cut into 1-inch dice
- 1/4teaspoon dried thyme
- 1/2 head of garlic, cut crosswise and studded with one clove
- 3 to 4 cups rendered fat (duck fat or lard, or a combination)
- Salt for sprinkling
- 1 cup French lentils de Puy or Umbrian lentils, rinsed and drained
- 1/2 onion, plus the remaining half separated into layers
- 1 clove
- 1 sprig of thyme
- 2 tablespoons Cognac, Armagnac, or rum
- 1/2 medium shallot, peeled and diced
- 1 tablespoon red wine or sherry vinegar
- 1/2 teaspoon Dijon mustard
- 4 cup walnut or olive oil
- Salt and pepper to taste
- 2 pork tongues
Description
Serious Eats
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