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Dalisa Coq au Porc with Mustard Sauce

  • Baking — 20 minutes

  • Preparation — 20 minutes

  • Servings — 4


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


Glazed vegetables

  1. First and foremost, you must have precooked each vegetable.
  2. 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

  1. In a skillet, soften the shallot with the butter. Deglaze with white wine and reduce to dry.
  2. Add the veal stock and allow it to reduce to half.
  3. 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

  1. Cook the Coq au Porc as instructed on the package.
  2. In your plates, pour the sauce over each Coq au Porc and serve with glazed vegetables.
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