Published by
Dalisa
Dalisa Coq au Porc with Mustard Sauce
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Baking — 20 minutes
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Preparation — 20 minutes
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Servings — 4
Ingredients
Glazed vegetables (enough quantities according to your guest)
- Carrots
- French green beans
- Brussels Sprouts
- Yellow beets
- Cipollini onions
- Chicken stock
Old Fashioned Mustard Sauce
- 4 Dalisa coq au porc
- 1 tablespoon of butter
- 2 French shallots, chopped
- 125 ml of white wine
- 300 ml of veal stock
- 300 ml of 35% cream
- 2 tablespoons of old fashioned mustard
- 2 tablespoons of Cognac
Preparation
Glazed vegetables
- First and foremost, you must have precooked each vegetable.
- In a cold frying pan, combine all pre-cooked vegetables. Add a knob of butter, enough chicken broth to cover half of the vegetables, and a pinch of sugar and salt. Cook till it boils and reduce to dryness while stirring the vegetables constantly. They will eventually become well-glazed. Set aside.
Old Fashioned Mustard Sauce
- In a skillet, soften the shallot with the butter. Deglaze with white wine and reduce to dry.
- Add the veal stock and allow it to reduce to half.
- Add the cream and reduce to half again. Out of the heat, add the old fashion mustard. Season to taste and add cognac. Set aside.
Coq au porc
- Cook the Coq au Porc as instructed on the package.
- In your plates, pour the sauce over each Coq au Porc and serve with glazed vegetables.
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