PORK CRETONS
Output : 1kg (2.2lb) - Preparation : 20 minutes - Cooking time : 1 hour 40 minutes
Ingredients
- 125 gr (4 ½ oz) slices Rougié foie gras
- 4 French shallots, chopped
- 2 garlic cloves, chopped
- 60 ml (4 tablespoons) fat (oil, butter, Mycryo cocoa butter)
- 454 g (1 lb.) Québec pork, ground
- 500 ml (2 cups) bread crumbs
- 250 ml (1 cup) 2% milk
- 125 ml (1/2 cup) beef broth
- 5 ml (1 teaspoon) allspice
- 1 pinch nutmeg, grated
- 1 bay leaf
- 1 pinch clove powder
- 2 sprigs thyme, leaves removed
- 2.5 ml (1/2 tsp.) savory powder
- 250 ml (1 cup) bacon, cooked crisp and chopped
- Salt and pepper to taste
Preparation
- Pan-fry the slices of foie gras in a casserole dish. Using a blender attachment, purée the slices of foie gras. Set aside.
- In the same casserole, sauté the shallots and garlic in the stock of your choice for 2 to 3 minutes.
- Add the pork, foie gras purée, breadcrumbs, milk, stock, allspice, nutmeg, bay leaf, cloves, thyme and savory, and season with salt and pepper. Stir, cover and simmer over low heat for an hour, stirring occasionally. Remove the lid and simmer for a further 20-30 minutes, until all the liquid has evaporated.
- Stir in the bacon. Season with salt and pepper.
- Place the mixture in a bowl and press down a little. Cover with cling film and leave to cool. Set aside in the fridge for at least 12 hours before serving.
