Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille”

Name: Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille”
Yield: Makes 8 servings
Cuisine: American
Ingredients: 5 large russet potatoes; Clarified Butter; 20 grams unsalted butter; 3 kilograms kosher salt; kosher salt; 100 grams mustard greens; 15 grams unsalted butter; 1 kilogram lard or Rendered Duck Fat; 2 baby pork legs (about 1.2 kilograms each); 5 small dried red chiles; 2 baby pork shoulders (about 1.2 kilograms each); 500 grams Simple Syrup; 4 grams yellow mustard seeds; 1 gram turmeric; 5 grams Colman’s dry mustard; 2 garlic cloves, peeled; 2 thyme sprigs; 40 grams extra virgin olive oil; 1 baby pork saddle, flaps still attached; Ajinomoto RM transglutaminase (Sources); 2 rosemary sprigs; 2 baby pork racks, frenched; 4 grams brown mustard seeds; 24 rounds of peeled rutabaga, about 1⅛ inches in diameter and ¼ inch thick; 30 grams unsalted butter; kosher salt and freshly ground black pepper; 5 grams finely minced shallot; granulated sugar; Quick Pork Sauce, warmed; 200 grams Chicken Stock

Preparation info

Makes
8
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Rutabaga Mostarda

500 grams Simple Syrup
5 grams Colman’s dry mustard

Americas
United States
Preserve
Main course
Gluten-free
Sous vide

Method

This dégustation involves five cuts from a baby pig: a slice of loin, a double chop, a piece of belly, and a confit of shoulder and leg. For the confit, the pork is cured for eight hours with salt and aromatics, then cooked sous vide with lard. The meat, now falling-apart tender, is shaped, covered with a piece of skin that’s been scraped of excess fat, wrapped in caul fat, and sautéed u