Confit of Pork Tongue with Warm Lentil Salad

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 Favicon Serious Eats
View Full Recipe



MS Found Country:US image description
Back to top