The Nasty Bits: Confit of Pork Tongue with Warm Lentil Salad Recipe

Name: The Nasty Bits: Confit of Pork Tongue with Warm Lentil Salad Recipe
Ingredients: 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