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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. coarse kosher salt
- 1 Tbsp. coarse kosher salt
- 2 tsp. meat
- 1 onion (cut into 1-inch dice)
- 1/4 tsp. dried thyme
- 1/2 head garlic (cut crosswise and studded with one clove)
- 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 thyme
- 2 Tbsp. cognac (Armagnac, or rum)
- 1/2 shallot (medium, peeled and diced)
- 1 Tbsp. red wine vinegar
- 1/2 tsp. Dijon mustard
- 4 cups walnut oil
- salt
- pepper
- 2 pork (tongues)
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