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Ingredients

• 1 cup French lentilles de Puy, rinsed and drained
• ½ onion stuck with l whole clove, plus the remaining half onion separated into layers
• 1 sprig of thyme
• l imported bay leaf
• 2 tablespoons Cognac or Armagnac
• 1 medium shallot, peeled and chopped
• 2 tablespoons aged red wine vinegar 1 teaspoon Dijon mustard or moutarde violette
• ½ cup imported walnut oil
• Salt and freshly ground pepper
• 1 cup homemade Confit of Duck Gizzards (pages 209–210) or storebought precooked
• 3 tablespoons minced flat-leaf parsley
• ¼ pound arugula, rinsed and dried

Description

Chow