Pairs well with Pierre Kaufman's Stuffed Pig Trotter
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Pierre Kaufman's Stuffed Pig Trotter
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A challenging Michelin-level dish that uses the trotter as a casing, stuffed with a rich chicken mousse mixed with sweetbreads and morels, then braised with wine, brandy, and Madeira.
03:00:00 total
Serves 4
hard
Meat Main Course
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Ingredients
- pig trotter - watch the video to see (deboned)
- vegetables - watch the video to see (for cooking base)
- wine - watch the video to see
- brandy - watch the video to see
- Madeira - watch the video to see
- pork - watch the video to see (for stock)
- chicken mousse - watch the video to see (enriched with sweetbreads and morels)
Instructions
- Prepare the Trotter: Debone the pig trotter to use as a casing.
- Cooking Base: Place the trotter on top of the vegetables in a cooking dish.
- Add Liquids: Add wine, brandy, and Madeira to the dish.
- Add Stock: Cover the trotter and liquids with the best pork stock.
- Braise: Cook in the oven at 180°C (356°F) for 3 hours.
- Chill and Reheat: Let the trotters chill in the stock overnight, then lightly reheat.
- Stuff the Trotter: Stuff the inside of the trotter with the chicken mousse enriched with sweetbreads and morels.
- Final Cooking: Steam the stuffed trotter until it reaches the correct temperature and gains a nice dark brown, almost caramelized color.
- Serve: Take the cooked trotter upstairs for serving and enjoy the rich flavors.
