The Nasty Bits: Confit Of Pork Tongue With Warm Lentil Salad

Name: The Nasty Bits: Confit Of Pork Tongue With Warm Lentil Salad
Prep time: 1 d 7 h 14 min
Cook time: 1 d 7 h 14 min
Total time: 1 d 7 h 14 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp coarse kosher salt, or 2 tsps per lb of meat; 2 Tbsps Cognac, Armagnac, or rum; 1 teaspoons Dijon mustard; 0 teaspoons dried thyme; 1 heads garlic, cut crosswise and studded with one clove; 237 milliliters French lentils de Puy or Umbrian lentils, rinsed and drained; 946 milliliters walnut or olive oil; 1 onion, plus the remaining half separated into layers; 1 onion, cut into 1-inch dice; 2 pork tongues; 710 milliliters rendered fat (duck fat or lard, or a combination); 6 servings Salt for sprinkling; 6 servings Salt and pepper to taste; 1 mediums shallot, peeled and diced; 1 Tbsp red wine or sherry vinegar; 1 sprig thyme

Need a gluten free and dairy free side dish? The Nasty Bits: Confit Of Pork Tongue With Warm Lentil Salad could be an excellent recipe to try. This recipe serves 6. One serving contains 1211 calories, 10g of protein, and 119g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 31 hour and 14 minutes. If you have shallot, cognac, onion, and a few other ingredients on hand, you can make it.