Recipe for Red Lentil Cakes with Chorizo and Roasted Tomato Ragu 
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Yield:
2
Ingredients:
Amount Ingredient
1 tbl Olive oil
2 oz Chorizo sausage diced
2 tbl Minced shallots
2 tsp Minced garlic
4 x Italian Roma tomatoes quartered, roasted
3/4 cup Veal reduction
1/2 cup Duck confit
1 tbl Chopped parsley
1 tbl Butter
Red Lentil Cakes see * Note 1
Fried shallot crust see * Note 2
Instructions:
Instructions: * 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.

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