Confit pig cheeks, shallots with balsamic vinegar and crushed celeriac with mustard

Préparation 15min
Préparation 2
Préparation 5min
Noix joue porc conf hd-min

Ingrédients :

  • 1 one packet of fresh Confit pig cheeks (around 10 pièces)
  • 100g salted butter (50g for the shallots and 50g for the purée)
  • 20g sunflower oil
  • 4 large shallots
  • 100g good quality balsamic vinegar
  • 1 celeriac
  • 1 potato and a quarter onion
  • 100g crème fraiche
  • 15g strong mustard
  • 30g grainy mustard
  • A few leaves of flat-leafed parsley to decorate
  • Salt, freshly milled pepper and caster sugar.

Préparation :

  • Finely chop the shallots and gently fry them with a knob of butter and a pinch of salt.
  • 3/4 of the way through cooking, add the balsamic vinegar, a little water and a pinch of sugar. Caramelise and finish cooking gently.
  • Keep warm.
  • In hot water, cook 5/6 pieces of celeriac, one potato and a quarter onion (all previously peeled).
  • Make these vegetables into a purée, beating in fresh cream and a knob of butter.
  • Then add the two mustards and seasoning.
  • Keep warm.
  • Put the packet of pork cheek into the microwave for two minutes to liquefy the fat.
  • Placed the contents in a previously heated pan to brown the cheeks, stirring gently.
  • Cut the cheeks into slices of 2/3 cm.
  • Place the pork cheeks on a hot dish, and pour on the reduced shallot and balsamic vinegar mixture
  • Then add the celeriac purée.
  • Serve very hot.
Bon appétit !

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