Text 8957, 53 rader
Skriven 2008-06-14 23:04:00 av Michael Loo
     Kommentar till en text av DAVE SACERDOTE
Ärende: high 462
================
 ML> gizzard, cooked  150-229
 DS> My goodness.  I had no idea.

Never stopped me.

 ML> clams      50-80
 DS> Providence does, however, grant some small favors.

Indeed. The fact that cholesterol doesn't really mean
much being one of them.

Lentil-duck stew
cat: mine, main, offal
servings: 2

1 c confit of duck gizzards
1 sm onion; minced
1 cloves garlic; minced
2 c vegetable broth
2 c Puy lentils
3 sm tomatoes; chopped
1/4 ts thyme
1 bay leaf
1/4 dried Red Savina pepper, seeds removed
1/2 c Port
water
s&p

The confit was my reward for consulting by phone with some
ambitious friends who where confiting 5 ducks a month or two ago.
The lentils are among the last from my friend Dave Sacerdote.

Melt the confit in a saucepan. Drain off most of the fat
(reserve for another use); remove the meat and set it aside.

Saute onion in remaining fat until lightly browned; then add
garlic and brown well. Add broth and bring to a boil.

Meanwhile, dry-toast lentils until they start to pop.
Pour the lentils into the broth. Add the tomatoes, bay
leaf, thyme, and hot pepper. Keep at a low boil and cook
until liquid is absorbed. Add Port and reserved gizzards;
return to a bubble and test often until lentils are tender,
adding water as necessary. Season with salt and pepper
towards the end of cooking.

Posted to NCE 5 May 98


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