Kid Goat Quarters with New Potatoes and Morels
- 2 upper legs of kid goat
- 3 1/2 tablespoons olive oil (5 cl)
- 2 sprigs fresh thyme
- 1 ounce Meaux mustard (25 g)
- 2 cups kid goat consommé (50 cl)
- 2 tablespoons dry white wine (3 cl)
- 5 cloves garlic
- 20 shoots wild garlic
Step 1: Kid Goat
Trim the legs, removing a bit of the fat, then truss, rub with garlic, and set aside in a dish. Add 4 cloves of slightly crushed garlic and the fresh thyme. Moisten with olive oil, and chill for a few hours.
Season the legs with salt, and let sit at room temperature for a few minutes.
Begin cooking the legs in a roasting pan in a 465°F (240°C) oven.
After 5 minutes’ cooking time, add the garlic and fresh thyme, and reduce the temperature to 355°F (180°C). Turn the legs over several times while they are cooking. The central temperature should reach 126°F (52°C), with a final central temperature of 135°F (58°C) when rested.
When cooked, set the kid goat aside in a warm place, on a rack placed on a plate. Cover with a sheet of aluminum foil.
Remove some of the fat from the roasting pan, and caramelize the remaining drippings. Deglaze with white wine, reduce until dry, then moisten with the kid goat consommé and bring the sauce to the desired consistency.
Strain through a chinois and check the seasoning.
Step 2: Herbed Breadcrumbs
Wash the parsley leaves in a basin of cold water, and spin them dry.
In the blender, combine the breadcrumbs with the thyme flower and parsley, and add the butter. Peel and remove the sprouts from the cloves of garlic, then add them to the mixture. Blend until the mixture takes on the consistency of a smooth, even dough.
Roll this dough out between 2 sheets of parchment paper about 1/5 inch (5 mm) thick. Chill, then trim into pieces the same size and shape as the kid goat legs.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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