The Nasty Bits: Confit of Pork Tongue with Warm Lentil Salad Recipe

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

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