Name: Fried Pig’s Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote
Yield: Makes 4 servings
Cuisine: American
Ingredients: 90 grams extra virgin olive oil; Champagne vinegar; Minced chives; extra virgin olive oil; Frisée leaves; Minced shallot; Sel gris; 1 garlic clove, peeled; 1 gram black peppercorns; 1 gram coriander seeds; 1 thyme sprig; 1 bay leaf; 1 celery stalk, cut into 1-inch dice; 1 carrot, cut into 1-inch dice; kosher salt and freshly ground black pepper; ¼ yellow onion, cut into 1-inch dice; All-purpose flour; Finely ground panko crumbs (ground in a food processor); Beaten eggs; 4 pig’s tails (500 grams total), cold; 250 grams Chicken Stock, cold; 10 grams minced shallot; Canola oil for deep-frying; 26 grams Dijon mustard; 5 grams granulated sugar; 30 grams champagne vinegar; kosher salt and freshly ground white pepper; 5 grams kosher salt, or to taste; 4 yellow romano beans; Spicy paprika

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

Americas
United States
Starter
Sous Vide

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

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Ingredients

Pig’s Tails

Method

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