Stuffed Pig's Trotter
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A classic French dish featuring a deboned pig's trotter stuffed with chicken mousse enriched with sweetbreads and morels.
03:00:00 total
Serves 4
hard
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Ingredients
- pig's trotters - 2 (from the hind leg)
- chicken breast - 500 grams (for mousse)
- sweetbreads - 200 grams (soaked in milk and salt overnight)
- morels - 100 grams (rehydrated)
- egg whites - 2 (for mousse)
- cream - 200 ml (for mousse)
- white wine - 250 ml (for braising)
- brandy - 100 ml (for braising)
- madiraa - 100 ml (for braising)
- pork stock - 500 ml (for braising)
- vegetables - 300 grams (for mirepoix (onions, carrots))
- bouquet garni - 1 (for flavor)
- butter - 50 grams (for finishing sauce)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- tarragon - watch the video to see (for sauce)
- parsley - watch the video to see (for sauce)
- cherry vinegar - watch the video to see (for acidity)
- potatoes - 500 grams (for mash)
- milk - 100 ml (for mash)
- additional cream - 50 ml (for mash)
Instructions
- Debone the Trotter: Carefully debone the pig's trotters, ensuring to keep the skin intact.
- Prepare Chicken Mousse: Blend chicken breast, sweetbreads, morels, egg whites, and cream until smooth.
- Braise Trotters: In a pan, add mirepoix vegetables, white wine, brandy, madiraa, and pork stock. Place trotters on top and add bouquet garni.
- Cook in Oven: Cover and cook in the oven at 180°C for 3 hours.
- Prepare Sauce: Make a sauce by reducing the braising liquid and adding butter, tarragon, parsley, and cherry vinegar.
- Stuff the Trotter: Fill the deboned trotters with the chicken mousse mixture.
- Steam the Stuffed Trotter: Wrap the stuffed trotters in cling film and then in foil. Steam for about 15 minutes.
- Prepare Mash: Bake potatoes, pass through a tammy, and mix with cream, butter, and milk.
- Serve: Plate the stuffed trotters with a generous amount of sauce and serve with mash.
