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 !

Find our best
RECIPES


A passion to share, to please and to treat yourself while cooking for others. Fine gourmet, curious and tireless, our chefs carry out their passion to nurture your creativity. Every invented recipe is tasted and judged by tasting panels.

Discover recipes