Coeur de Porc à l’Armagnac

Name: Coeur de Porc à l’Armagnac
Yield: Serves 2
Cuisine: American
Ingredients: salt and pepper; 1 pig’s heart, trimmed of excess sinew; 1 medium onion, cut into 1-inch/2.5-cm cubes; 2 tbsp/28 ml Armagnac; 1 tbsp/14 g pork fat; 1 sprig of thyme, chopped; ½ cup/110 ml chicken stock or broth; 8 cloves of garlic confit; 2 tbsp/28 g butter; 1 sprig of flat parsley, chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

1 tbsp/14 g pork fat
1 medium onion, cut into 1-inch/2.5-cm cubes

Europe
Americas
France
United States
Main course
Mediterranean
Gluten-free
New York

Method

Prep

In the small pot, heat the pork fat over medium-high heat and add the onion. Sweat for about 5 minutes, then add the chopped herbs and remove from the heat. Season the heart with salt and pepper and stuff the arteries with the onion-herb mixture.

Cook

Preheat the ove