Coq au porc Appetizers

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


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


  • 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


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.


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