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Confit pork loin, leeks mostarda, polenta and morel nuggets
Author:
Les Cultures de chez nous
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Preparation
960
Baking
180
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
For the loin :
50 g (50 ml) of sea salt
40 g (45 ml) of brown sugar
2 crushed garlic cloves
2 thyme stems
2 Bay leaves
1 pork loin of 500 g (about 1 pound), sliced in two and tied up
2 liters (8 cups) of duck fat
For the polenta :
165 g (165 ml) of milk
50 g (80 ml) of polenta
Salt and pepper
30 ml (2 tablespoons) of chopped parsley
15 ml (1 tablespoon) of olive oil
For the mostarda :
1 minced leek
30 ml (2 tablespoons) of olive oil
500 g (500 ml) of red wine
100 g (100 ml) of red wine vinegar
100 g (110 ml) of brown sugar
15 ml (1 tablespoon) of old style mustard
For the morels sauce :
50 g (about 2 oz) od dehydrated morels
1 chopped shallot
50 ml (3 tablespoons + 1 teaspoon) of sherry
200 ml (about ¾ cup) of demi-glace sauce
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Confit pork loin, leeks mostarda, polenta and morel nuggets
From
Mar 27
to
Jan 01
Preparation
The night before, mix sea salt with sugar, garlic and herbs. Marinate loin for 12 hours at fresh. Once this time is up, remove salt and rince. Soak in water for 3 hours to desalinate. Confit with duck fat for 3 to 4 hours in the oven at 250 C (120 F) until the temperature reaches 68 C (115 F) on a cooking themometer. Remove from oven and cool down.
Heat milk. Add polenta, salt, pepper and parsley. Cook 5 minutes. At the end, add olive oil. Set in a bag and make four rolls. refrigerate 30 minutes.
Sweat leek with oil. Deglaze with red wine and vinegar. Add brown sugar and mustard. Slowly cook until complete evaporation of the liquids.
Rehydrate morels with warm water then blanch. Sweat with shallot into oil and butter for 3 to 4 minutes. Deglaze sherry. Add brown stock then simmer for 2 to 3 minutes. Set aside.
Slice loin into thick slices. Warm up in the oven.
While the pork loin warm up in the oven, fry polenta nuggets into oil.
Spread loin slices, polenta rolls, mostarda and morels into plates. Coat each portions with sauce.
Chef's notes
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