Ingredients
- 7 ounce beluga lentils
- 1 ounce finely diced carrot
- 1 ounce finely diced white onion
- 1 ounce finely diced celery
- 1 ounce finely diced leek, white only
- 2 1/2 ounce duck fat
- 4 ounce red wine
- 7 ounce veal demi
- 1 ounce bay leaf
- 1 sprig fresh thyme
Preparation
Baking Directions:
Cover lentils with abundant cold water in a heavy-bottomed pot.
Bring to a simmer and cook until tender.
Remove from heat, strain and rinse under cold water to cool.
Heat duck fat in a heavy-bottomed pot, over medium heat, until melted.
Add vegetables and sauté until soft.
Add lentils, veal demi, red wine, thyme and bay leaf.
Simmer together until liquid has reduced by 1/4. Keep warm.
