Stuffed Suckling Pig Roast with Lentils and Mustard Sauce

Credit: Didier Loire
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Ingredients (4 people)


Foie Gras

  • 7 ounces pork rind (200 g)
  • 5 1/4 ounces baby carrots (150 g)
  • 1 3/4 ounces celery (50 g)
  • 1 ounce shallots (30 g)
  • 3 1/2 ounces foie gras, cooked (100 g)
  • 1/2 ounce butter (15 g)
  • 1 cup pork jus (20 cl)


Step 1: Pork Roast

If necessary, singe the leg and scrape the bristles with a knife. Wipe the meat carefully with paper towels.

Bone the leg completely up to the last joint without piercing the skin. Open the upper part so that it can be sealed once it has been stuffed.

Set all of the trimmings aside to make a pork jus.

Step 2: Stuffing

Peel and finely mince the shallots.

Rinse all the sand from the mushroom trimmings, and pat dry on a dish towel.

Remove the leaves from the parsley, wash, pat dry, and finely chop.

Melt a dab of butter in a sauté pan, and sweat the shallots without browning. Add the mushroom trimmings, then the parsley. Cook until all ingredients are tender.

Add the reduced pork jus, and infuse slowly on the edge of the range.

Remove the nerves from the kidney and the outer skin from the liver.

Cut the kidney, liver, fatty bacon, and jowl into thin strips, then grind with the medium grinder blade.

Put the stuffing in a bowl and measure 4 1/2 teaspoons (18 g) of salt and 3/4 teaspoon (3 g) of freshly ground pepper for each kilo (2.2 pounds) of stuffing.

Blanch the veal sweetbreads, and chill immediately on ice, and peel completely so you have small chunks the size of a hazelnut. Season with fleur de sel, and sauté in butter. Lightly brown, season with pepper, and drain in a chinois. Let cool.

Add the cold sautéed sweetbreads, the softened shallots, and the pork jus flavored with shallots and parsley to the stuffing. Add a pinch of sugar, and mix the stuffing thoroughly.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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