Stuffed Suckling Pig Roast with Lentils and Mustard Sauce

Credit: Didier Loire
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.

Season the inside of the leg with fleur de sel and freshly ground pepper. Stuff, folding the upper part of the leg over the top, and cover with a thin layer of caul to hold the stuffing while cooking.

Season the outside of the leg, and put in a sous-vide bag with 1 1/3 tablespoons (2 cl) of pork jus and the brown butter.

Plunge the bag in boiling water, and cool immediately. Cook in 145°F (63°C) water until the internal temperature reaches 144°F (62°C).

Once cooked, plunge the bag into a bowl of ice water to stop the cooking.

Step 3: Lentils

Peel the yellow onion, and stud the root side with the clove.

Peel the carrots and halve.

Assemble a bouquet garni with the parsley stems, the thyme, and the bay leaf.

Put the lentils in a deep saucepan. Cover with twice their volume of cold water, bring to a boil, skim, and add the aromatics. Simmer gently on the edge of the range.

Season with salt three-quarters of the way through the cooking. Once the lentils are cooked, remove from the heat and let cool in their cooking juice.

Step 5: Foie Gras

Put the pork rind in a sous-vide bag with olive oil and fleur de sel. Cook in 155°F (68°C) water for 3 hours. Once cooked, plunge in ice water and finely julienne.

Peel and wash the baby carrots, celery, and shallot, and dice into an even matignon.

Cut the cooked foie gras in a salpicon.

Melt a dab of butter in a sauté pan, and sweat the vegetable matignon without browning. Moisten with the pork jus and infuse gently on the edge of the range for 10 minutes.

Step 6: Finishing and Plating

Remove the aromatics from the lentils, and drain with a slotted spoon. Combine the flavored cooking juices from the lentils with the vegetable matignon, then mix well to coat the lentils.

Just before serving, add the cooked foie gras salpicon and the two mustards to the lentils, and season as needed.

Fry the pork rind julienne in some olive oil until crisp. Season with fleur de sel and freshly ground pepper.

Take the leg out of the sous-vide bag, and attach to the rotisserie spit. Warm for 15 minutes, basting continuously with pork jus, so that it becomes a nice shiny golden brown.

Reserve the remaining jus, and season with a dash of aged wine vinegar.

Serve the pork leg on a large tray and the glazing jus in a sauceboat.

Serve the lentils in a vegetable dish, and sprinkle with crispy pork rinds. Carve at the table, and serve immediately.

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