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Foie Gras Stuffed Pigs’ Feet

Foie Gras Stuffed Pigs' Feet
COOK TIME
8h 30 min
YIELDS
2 servings

Step out of your comfort zone and try these herb and foie gras stuffed pig’s feet.

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Ingredients

For the Stuffed Feet

2
front pigs feet (pattes longues, including shank and foot)
200
g (2 ½ cups) fresh cep mushrooms (boletus), cut into 2 cm (¾ in) dice
1
onion (thinly sliced)
Leaves from one bunch rosemary
5
clove garlic (peeled and degermed)
400
mL (1 ⅔ cups) pork stock
30
mL (2 tablespoons) lard
Salt and freshly ground pepper
Materials
Boxing Bandage
Trussing needle
Butchers string
Sous-vide cooking bag

For the Breading

2
cup bread crumbs
2
eggs (beaten)
2
clove garlic (minced)
15
mL (1 tablespoon) Dijon mustard
8
g (2 tablespoons) fresh parsley (chopped)
8
g (1 teaspoon) salt
100
g (3 ½ oz) of butter

For the Vinaigrette

500
mL (2 cups) vegetable oil
100
mL (7 tablespoons) Dijon mustard
100
mL (7 tablespoons) red wine vinegar
Salt

For the Sauce

The pigs feet cooking broth
150
mL (⅔ cup) vinaigrette
10
champignons de Paris or button mushrooms (thinly sliced)
1
onion (thinly sliced)
4
green onions (blanched)
2
Italian tomatoes (sliced)
Leaves from one branch of rosemary
A knob of butter
8
g (2 tablespoons) parsley (chopped)

For the Foie Gras and Presenta

2
slices fresh foie gras, 100g (3 ½ oz) each, 2 ½ cm (1 in) thick
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Directions

Step 1

Using a knife, detach the skin of the pigs’ feet from the shank of the joint without tearing it. Cut the shank bone at the joint. Set aside the skin and the hoof to make a pocket for the stuffing.

Step 2

Bone the shank. Cut the meat into 2 cm (1 in) cubes.

Step 3

In a skillet, lightly brown the cubes of meat in the lard. Season and set the meat aside. In the same pan, brown and season the the mushrooms. Add the onion, garlic and rosemary. Cook for 2 minutes then mix all ingredients together. Set aside to cool.

Step 4

Fill the reserved pigs’ feet skin with the stuffing. Using a trussing needle and butcher’s string, sew the skin firmly shut. Then wrap the pigs’ feet completely with the boxing bandage and seal them in a sous-vide cooking bag containing 200 ml (¾ cup) of pork stock.

Step 5

In a large heavy pot, bring to a boil enough water to cover the feet completely. Cook the feet in the bag for 8 hours in 80°C (175°F) water. Remove the feet from the water and refrigerate for at least 12 hours. Reserve the stock in the bag.

Step 6

Mix the eggs and the mustard in a bowl. In another bowl, mix the breadcrumbs, garlic, parsley and salt.

Step 7

Remove the bandage from the pigs’ feet. Brush the feet with the egg and mustard mixture. Then coat them with the breadcrumb mixture. Set aside.

Step 8

Put the stuffed feet and 100 g (3 ½ oz) of butter into a skillet. Cook them in the oven for approximately 20 minutes at 200°C (400°F), sprinkling them several times with melted butter. The centre of the stuffing must be hot.

Step 9

In a mixing bowl, whisk together the mustard, vinegar and a pinch of salt.

Step 10

Gradually whisk in the oil, stirring constantly to create an emulsion.

Step 11

While the feet are cooking, brown the onion and mushrooms in a little butter in a skillet to colour them slightly. Add the tomatoes, green onions and rosemary. Season to taste. Then add the stock and allow it to reduce by one half.

Step 12

Remove from heat and whisk the vinaigrette into the stock. Add the parsley, correct the seasoning, and keep warm.

Step 13

Preheat the oven to 230°C (450°F). In a very hot pan, sear the slices of foie gras until golden brown. Transfer them to a cooking tray and finish cooking in the oven for 4 to 5 minutes.

Step 14

Meanwhile, place the stuffed feet onto warm plates. Remove the string holding in the stuffing and coat the feet with butter from the pan. Pour the sauce around the stuffed feet. Place the foie gras slices on the stuffed pigs’ feet.

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