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

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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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