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