Coq au porc Appetizers

Coq au porc Appetizers
  • 8 Appetizers
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time

Ingredients

Add all
  • 1

    à la carte coq au porc

  • sauce:

  • 2 Tbsp.
    (30 mL)

    unsalted butter

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1/2 cups
    (125 mL)

    red wine

  • 1/3 cup
    (80 mL)

    maple syrup

  • 1

    grated nutmeg

  • 1

    cinnamon

  • 1 cup
    (250 mL)

    demi-glace sauce

  • 1/2

    carrot, cut into brunoise

  • 1/2

    stalk celery, cut into brunoise

  • 0.500

    leek, cut into brunoise

  • 6

    pearl onions sliced

  • 8 Tbsp.
    (120 mL)

    red wine vinegar

Preparation

In an ovenproof skillet over medium heat, brown coq au porc in some hot extra virgin olive oil and unsalted butter.

Preheat oven to 350°F (180°C). Transfer skillet to oven and roast about 50 minutes.

In a saucepan, combine remaining wine, maple syrup, nutmeg and cinnamon and reduce by half. Add demi-glace and cook 5 minutes.

In a skillet, pan-fry all vegetables, except pearl onions, and add to sauce.

Cook sliced pearl onions in red wine vinegar. Slice coq au porc into thin slices.

Presentation

In little plates, place a small quantity of vegetables, top with a few slices of coq au porc, top with sauce and garnish with sliced pearl onions.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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© Société des alcools du Québec, 2007