1 tb Olive oil
2 oz Chorizo sausage; diced
2 tb Minced shallots
2 ts Minced garlic
4 Italian Roma tomatoes;
-quartered, roasted
3/4 c Veal reduction
1/2 c Duck confit
1 tb Chopped parsley
1 tb Butter
Red Lentil Cakes; see * Note
-1
Fried shallot crust; see *
-Note 2
Parsley
* Note 1: See the “Red Lentil Cakes” recipe which is included in this
collection.
* Note 2: Use 2 whole shallots, cut into rings, dredged in flour and fried.
In a saute pan, heat the olive oil. When the oil is hot, saute the chorizo
sausage for 1 minute. Add the shallots, garlic, and tomatoes and saute for
1 minute. Season with salt and black pepper. Add the veal reduction and
bring up to a simmer. Stir in the confit and parsley. Stir in the butter.
Remove from the heat. Spoon the sauce in the center of the plate. Lay two
of the cakes in the center of the sauce. Garnish with fried shallot crust
and parsley. This recipe yields 2 servings.
Yields
2 servings