Roast Coq au Porc, and Duo of Apples and Pears

Roast Coq au Porc, and Duo of Apples and Pears
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time

Ingredients

Add all
  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 12 oz
    (400 g)

    coq au porc

  • 1

    onion, chopped

  • 2

    apples, peeled, diced small

  • 2

    pears, diced small

  • 2 Tbsp.
    (30 mL)

    grated fresh ginger

  • 3/4 cup
    (190 mL)

    apple juice

  • To taste salt, pepper

  • 3/4 cup
    (190 mL)

    chicken broth

  • 4 Tbsp.
    (60 mL)

    Dijon mustard (optional)

  • 4 Tbsp.
    (60 mL)

    cooking cream (optional)

Preparation

Preheat the oven to 350°F (180°C).

In a saucepan, heat 1 Tbsp. (15 mL) of the oil over medium-high heat.

Brown the meat on all sides, about 5 minutes. Set aside on a serving plate.

In the same pan, heat the remaining oil over medium heat. Add the onion, apples, pears, ginger and 1/4 cup (60 mL) of apple juice. Cook for 7 minutes, or until the onion is translucent. Season.

Add the broth, remaining apple juice and reserved coq-au-porc.

Continue cooking in the oven for 45 minutes.

Remove from the oven, cover the meat loosely with aluminum paper, and allow to rest for a few minutes before slicing.

Meanwhile, if desired, simmer the cooking juices with the mustard and cream. Whisk to obtain a smooth sauce.

Nap the sliced meat with the sauce and serve with spinach, chive potatoes and lemon zest.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007