Lentilles a la Lou Meece

By corlear

Russell Hone's Recipe

I am naming this recipe for Lou, as he encouraged me to provide this for 70 winemakers a few years ago when Clive Coates started his 10 year vintage retrospective held every June.

Ingredients

• 2 pounds cooked lentils or 2 large cans of prepared lentils if you can find them
• 2 large onions pricked with 3 cloves
• 3 big cloves of garlic
• 2 big tomatoes
• 1 bouquet garni *(1) (bay leaves are essential)
• 1/2 lb smoked bacon
• 1/2 lb cooked ham in chunks
• 2 or 3 legs and thighs of duck preserved in duck fat *(2) at least 1 large or 2 small smoked sausages and 1 large or 2 small unsmoked sausages
• salt
• pepper
• parsley
• red wine to keep the lentils moist and the chef in good humour
• *(1) bouquet garni: parsley, bay leaf, thyme
• *(2) Confit de Canard which can be found in gourmet shops.

Details

Servings 6

Preparation

Step 1

Gently fry the bacon in some of the duck fat from the duck morsels.

Then add the lentils, whole onions, garlic, ham, duck, bouquet garni and roughly chopped tomatoes.

Cook gently for at least 1/2 hour or longer moistening with the red wine.

Precook the sausages in boiling water to remove some of their fat, then chop into chunks and add to the lentils.

Remove onions if not cooked through, and serve covered with chopped parsley.

The quantity and type of sausages is of your own choice.

Bon appétit.