-
Prep time
45 minutes
-
Cook time
1 hour 45 minutes
-
Serves
4
Author Notes
At L'Auberge du Pont, a Michelin-starred restaurant nestled in the heart of Auvergne in Pont-du-Château, renowned chef and owner Rodolphe Regnauld has crafted a seasonal terrine that celebrates the region's culinary heritage. This terrine of lentils and pig's feet is a gastronomic tribute to the local terroir, emphasizing sustainable consumption by valorizing less noble parts of the animal. —damianotrulli
Ingredients
-
4 pig's feet
-
2/3 carrots
-
2 onions
-
3 cloves
-
1 bouquet garni (parsley, thyme, bay leaf, and a celery stalk)
-
10.5 oz (300 g) lentils
-
1.75 oz (50 g) onions
-
0.88 oz (25 g) celery root
-
3.5 oz (100 g) carrot
-
1 quart (1 L) chicken stock or broth
-
1 bouquet garni tied (parsley, thyme, bay leaf)
-
Salt / Freshly ground pepper
-
Chopped chervil and chives
-
5.25 oz (150 g) foie gras
Directions
-
Pig's Feet:
Stud an onion with the cloves.
Place the chicken stock, pig's feet, carrots, onions, bouquet garni, salt, and pepper in a pot.
Bring to a boil, skim, then cook for about 1 hour 30 minutes in a pressure cooker.
-
Lentils:
Blanch the lentils starting with cold water.
Peel the carrots and cut them into small dice, as well as the onions.
Add the lentils, bouquet garni, and cover with water.
Cook for 12 minutes at a simmer.
-
Assembling the Terrine:
Remove the pig's feet, drain them, and reduce the cooking juice by adding a tablespoon of balsamic vinegar.
Cut the pig's feet into small dice, removing the small bones.
Drain the lentils, remove the bouquet garni. Season and add the chopped herbs.
In a terrine, alternate layers of pig's feet, lentils, foie gras, lentils, and finish with the pig's feet. Drizzle the cooking juice of the pig's feet between each layer.
Let it set in the refrigerator overnight.
-
Serving:
Serve with a salad or the accompaniment of your choice.
See what other Food52ers are saying.