ー Ingredients ー
Pie crust, coffee liquid, egg yolk
【Achard】
Onion, coarsely ground pork, pig's feet, white wine,
Amanaga pepper (Manganji pepper), fond de veau
【Sauce】
Jus de poulet, olive oil
【Garnish】
Salad greens, vinaigrette, piment d'Espelette
ー Instructions ー
① Make the achard. Simmer 300g diced onion (8mm), 2kg coarsely ground pork (14-16mm), and 100g finely minced pre-boiled pig's feet (2mm) in white wine. Cook for about 1 1/2 hours, breaking it up and stirring occasionally. Add deseeded Amanaga peppers at the end and season with fond de veau and salt. Let it cool down, roll into 80g balls, and wrap in plastic.
② Place ① on a pie crust, cover with another pie crust, and seal. Combine reduced coffee liquid and egg yolk, brush it onto the pie crust, and make a pattern with a knife. Bake in an oven at 220℃ for 13 minutes.
③ Make the sauce. *Reduce the jus de poulet and drizzle with olive oil.
*Chicken stock. Simmer gamecock carcasses, chicken carcasses, and necks in fond de veau, fond blanc de volaille, and water for 4 hours, then strain.
④ Toss salad greens with vinaigrette and arrange on a plate, sprinkling piment d'Espelette next to it. Plate the pie parcel and pour the sauce over it.
