Name: Fried Pig’s Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote
Yield: Makes 4 servings
Cuisine: American
Ingredients: kosher salt and freshly ground black pepper; Minced shallot; All-purpose flour; Sel gris; 4 green romano beans; 4 yellow romano beans; Spicy paprika; 1 gram black peppercorns; 1 garlic clove, peeled; 1 gram coriander seeds; 1 thyme sprig; 1 bay leaf; 250 grams Chicken Stock, cold; 4 pig’s tails (500 grams total), cold; 1 celery stalk, cut into 1-inch dice; 1 carrot, cut into 1-inch dice; 90 grams extra virgin olive oil; Frisée leaves; kosher salt and freshly ground white pepper; 6 grams crème fraîche; 4 quail eggs; 90 grams canola oil; 10 grams minced shallot; ¼ yellow onion, cut into 1-inch dice; 5 grams kosher salt, or to taste; 30 grams champagne vinegar; 5 grams granulated sugar; extra virgin olive oil; Champagne vinegar; Minced chives

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Pig’s Tails

1 thyme sprig
1 bay leaf
1 gram black peppercorns

Method

The pig’s tail is rarely used, and to transform it into an elegant and satisfying dish is the kind of cooking that is very exciting for us. Whole pig’s tails are cooked sous vide with chicken stock and aromatics until the abundant collagen has melted and the tails are very tender. They’re cooled, butterflied to remove the bones and cartilage, then rerolled back into shape, wrapped in plastic, a