Fried Pig’s Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote

Name: Fried Pig’s Tails, French-Cut Romano Beans, Deviled Quail Egg, and Sauce Ravigote
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 celery stalk, cut into 1-inch dice; 1 carrot, cut into 1-inch dice; 250 grams Chicken Stock, cold; 4 pig’s tails (500 grams total), cold; 1 garlic clove, peeled; 1 gram coriander seeds; 1 gram black peppercorns; 1 bay leaf; 26 grams Dijon mustard; Canola oil for deep-frying; Finely ground panko crumbs (ground in a food processor); Beaten eggs; All-purpose flour; kosher salt and freshly ground black pepper; kosher salt and freshly ground black pepper; ¼ yellow onion, cut into 1-inch dice; 1 thyme sprig; Frisée leaves; Minced shallot; extra virgin olive oil; 4 yellow romano beans; 4 green romano beans; Spicy paprika; kosher salt and freshly ground white pepper; kosher salt and freshly ground white pepper; 6 grams crème fraîche; 4 quail eggs; 90 grams canola oil; 90 grams extra virgin olive oil; 5 grams kosher salt, or to taste

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