- 3 pounds kid goat chops (upper chops, collar, etc.) (1 1/2 kg)
- 1 pint white wine (40 cl)
- 1 quart kid goat consommé (1 l)
- 1 cup calf’s foot jelly (25 cl)
- 4 garlic cloves
- 1 onion
- 1 carrot
- 1 rib celery
- 1 bouquet garni (parsley stems, thyme and tarragon) (25 cl)
Vegetables
- 1 3/4 ounces small capers (50 g)
- 1 3/4 ounces cornichons (50 g)
- 3/4 ounces large carrots, with tops (50 g)
- 1 3/4 ounces white radishes or turnips (50 g)
- 1 3/4 ounces celery hearts (50 g)
- chervil and tarragon leaves
- 1 garlic clove
- 1 3/4 ounces baby broad beans, peeled (50 g)
Instructions
Step 1: Kid Goat
Dice the carrot, celery and onion into a mirepoix. Prepare the bouquet garni.
Cut the meat into large chunks, and place in an earthenware dish with the wine, diced aromatics, crushed, unpeeled garlic cloves, and bouquet garni. Marinate for 24 hours in a cool place turning the chunks over several times.
Drain the meat, season with table salt, and sear in a hot sauté pan. Set aside on a rack.
Sweat the marinade vegetables and spices in a cast-iron pot, and lay the meat on top.
Lightly skim, deglaze with the marinade liquid, and reduce by half.
Moisten with the kid goat consommé.
Bring to a boil, skim as needed, and add the bouquet garni. Cover with a cloth.
Bake in a 285°F (140°C) oven for 1 1/2 hours.
Check the meat to ensure that it is tender. Remove the meat from the pot, and reserve the cooking liquid.
With a pair of pliers, shred the meat, going with the grain.
Filter the consommé through cheesecloth, and check the consistency.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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