Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
Confit Aux Lentilles
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Yield: 6 Servings
6 Legs confit d'oie or canard
500 g Lentils
1 large Onion; studded with
2 Cloves
1 large Clove garlic
Bouquet garni
Salt & pepper
2 tb Butter
Lemon juice (optional)
2 tb Chopped parsley
Lentils are often used as a background for smoked poultry or confits in France. Smoky meat flavours do go well with their earthiness. This is a very suitable way for making the most of a can of confit d'oie or confit de canard.
Prepare the lentils according to the master recipe above. Towards the end of the cooking time, reheat the goose in its own fat. (Best way is to put the opened tin/jar in a bain marie of simmering water.)
Put the hot meat with the lentils in the rinsed out pan, with any juices (including the fat) and cook gently for a further 10 minutes, covered. Remove any large bits of poultry and cut them up. Serve the lentils with the poultry on top, or showing through the surface, scattered with chopped parsley.
Small amounts of left over game can be used instead of confit, but be careful not to overcook it to rags.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
