Le Porc en Cocotte aux Châtaignes

Braised pork with chestnuts

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By Jeanne Strang

Published 1991

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This dish is greatly esteemed in the Périgord. When chestnuts are out of season, the duck can be filled instead with a stuffing made with chopped bacon, garlic, parsley, the duck liver, ham if available, breadcrumbs soaked in milk, all bound together with an egg. This is known as a white stuffing. There is also a black stuffing – la farce noire – in which the breadcrumbs are soaked not in milk but in the blood of the bird, which has been collected when it was killed.

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