Calf’s Feet and Tongue with Truffles and Wild Lettuce Salad

Credit: Didier Loire
1
Ingredients (4 people)

Veal Offal

  • 2 calf's feet
  • 1 calf tongue
  • 1 veal oxtail
  • 2 calf's ears
  • 7 ounces veal sweetbreads (200 g)
  • 1/2 cup veal jus (10 cl)
  • 2 ounces brown butter (60 g)
  • 4 teaspoons sherry vinegar (2 cl)
  • 6 juniper berries
  • 1/3 ounce black Sarawak pepper (10 g)
  • 1/2 ounce butter (15 g)
  • 1 egg
  • 3 1/2 ounces flour, sifted (100 g)
  • 3 1/2 tablespoons milk (5 cl)
  • 7 ounces light breadcrumbs (200 g)
  • 2 quarts grapeseed oil (2 L)
  • cooking olive oil
  • fleur de sel

Salad Vinaigrette

  • 2 tablespoons veal jus (3 cl)
  • 4 teaspoons barolo vinegar (2 cl)
  • 4 teaspoons sherry vinegar (2 cl)
  • 2 tablespoons truffle juice (3 cl)
  • 2 teaspoons cooking olive oil (1 cl)
  • 3 1/2 tablespoons grapeseed oil (5 cl)
  • fleur de sel

Calf's Tail Vinaigrette

  • 3/4 ounce gray shallots, minced (20 g)
  • 3/4 ounce grain mustard (20 g)
  • 1 1/4 teaspoons chopped black truffle (5 g)
  • 2 teaspoons truffle juice (1 cl)
  • 2 teaspoons barolo vinegar (1 cl)
  • 2 teaspoons sherry vinegar (1 cl)
  • 4 teaspoons veal jus (2 cl)
  • 2 tablespoons cooking olive oil (3 cl)
  • 1/2 bunch chives, washed and chopped
  • fleur de sel

Salad

Instructions

Step 1: Veal Offal

Singe the calf’s feet. Clean and wipe completely. Bone them, removing as much of the cartilage and nerves as possible without piercing the skin.

Peel the raw tongue, and remove the back of the tongue, where the gristle and bloody parts are.

Peel the oxtail and halve it at the joints.

Singe and peel the calf’s ears.

Blanch the sweetbreads, starting in cold water. As soon as it comes to a boil, drain and cool, then place between two racks, pressing down slightly.

Chill for 12 hours, then peel and slice into 4 even cutlets. Place the cutlets on a stainless steel sheet pan, cover with plastic wrap, and refrigerate.

All the different cuts of veal—except for the sweetbreads—are to be cooked sous-vide.

Place each of the different veal pieces in a sous-vide bag. Add some olive oil and a pinch of fleur de sel to the bags in which the tail, tongue, and feet will be cooked.

Add the brown butter, juniper berries, peppercorns, and some sherry vinegar to the bags in which the ears will be cooked.

Seal the bags and place them in different pots. Cook the tail at 149°F (65°C) for 48 hours, the tongue at 154°F (68°C) for 24 hours, the feet at 167°F (75°C) for 12 hours, and the ears at 167°F (75°C) for 48 hours.

As soon as the tail is cooked, take it out of its bag and wash it completely. Place the tail back in a sous-vide bag, seal, and put immediately on ice.

When the feet, ears, and tongue are cooked, remove the bags from their pots, and chill immediately.

Prepare the egg, flour, and breadcrumb to dredge the ears.

Halve the ears lengthwise to obtain 4 rectangles of the same size, bread them, and deep fry in the grapeseed oil at 320°F (160°C). When they are golden brown, drain and season them, then place on a piece of paper towel to remove any excess oil. Change the paper towel as often as possible so that the fried meat is dry and not oily at all. Keep warm.

Step 2: Salad Vinaigrette

Warm the veal jus and add all of the ingredients, except for the oils.

Blend, season as needed, and fold in the oils. Lightly mix with a spoon, so that the vinaigrette does not emulsify.

Pour into a glass receptacle, cover with plastic wrap, and refrigerate.

Step 3: Calf's Tail Vinaigrette

Warm the veal jus and add all of the ingredients, except for the oil.

Blend, season as needed, and fold in the oil. Lightly mix with a spoon, so that the vinaigrette does not emulsify.

Pour into a glass receptacle, cover with plastic wrap, and refrigerate.

Step 4: Salad

Cut the dandelion greens 2 inches (5 cm) from the tips. Wash, dry, and remove any excess water on a dishtowel. Season with fleur de sel, freshly ground pepper, some olive oil, and several drops of sherry vinegar.

Wash the radish and cut it into 2 inch (5 cm) long chunks, then shave it into thin slices, preferably with an electric slicer. Season with fleur de sel, finely ground Sarawak pepper, and olive oil.

Brush, peel, and pat the black truffle dry. Wrap in a dry dishtowel and refrigerate.

Step 5: Finishing and Plating

Remove the meat from the calf’s tail, and season with the calf's tail vinaigrette.

Bias cut the tongue, sear the slices in some olive oil in a sauté pan, and glaze with the veal jus. Serve warm.

Dry the calf’s feet, and sear in some olive oil and a dab of butter to make them very crisp.

Serve all of the ingredients attractively on the plates. Grate the black truffle, and add a ribbon of vinaigrette around the pieces of calf’s tail. Sprinkle with some peppercorns, season with freshly ground pepper, moisten with some seasoning olive oil and serve immediately.

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