Foie Gras Stuffed Pigs' Feet

  • prep time1 min
  • total time 510 min
  • serves 2
Martin Picard
Martin Picard

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

24 Ratings
Directions for: Foie Gras Stuffed Pigs' Feet


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 2/3 cups) pork stock

30 mL (2 tablespoons) lard

Salt and freshly ground pepper


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


For the Sauce

The pigs feet cooking broth

150 mL (2/3 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 1/2 oz) each, 2 ½ cm (1 in) thick


For the Stuffed Feet

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.

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

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.

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.

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.

For the Breading

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

2. 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.

3. 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.

For the Vinaigrette

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

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

For the Sauce

1. 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.

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

For the Foie Gras and Presenta

1. 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.

2. 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.

See more: Eggs/Dairy, Mushrooms, Herbs, Tomatoes, Bake, Main, French, Pork, Rice/Grain, Duck

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