Pork neck confit cooked with duck fat

by Oliver Hagen October 16, 2020 2 min read

Pork neck confit cooked with duck fat

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Serves 8 | 2 Hours

​Tonight we have Geraud, the head chef from France Soir taking over our instagram. We are cooking Pork neck confit cooked with duck fat. This dish is decadent, rich and meaty as hell! Using traditional techniques and methods, this dish is a sure-fire crowd pleaser.

Ingredients:

From Hagen’s:

3kg Berkshire Pork Scotch
75g Traditional bacon
50g onion
50g garlic 
1kg (8) French Pork Sausage
2 litre chicken stock

From the pantry or the Hagen’s veggie box:

50g leak, finely diced 
50g turnips, finely diced 
50g fennel, finely diced 
50g carrot, finely diced 
1 can tinned tomatoes
2 Bay leaves, crushed
1kg french green lentils (du puy), rinsed 
250ml white wine 
Pinch of clove powder
Pinch chilli powder
1 litre duck fat 
Bouquet garnie (fresh thyme & parsley wrapped in the green of the leak)


Method:  

1. Cut the pork necks into 5cm thick pieces.

2.Heavily season the cut pieces with salt and pepper. Massage the seasoning into the pork necks ensuring all sides are coated. 

3. Melt your duck fat down in a tall pot and then add your seasoned pork necks. Make sure they are covered. Simmer on a low heat. Cook for 1.15 hours until the meat falls apart). 

4. Add more duck fat to another pan and then add your sausages. make sure they are covered. Simmer on a low heat for 30 mins.

5. Add tablespoons of duck fat to another saucepan add the onion, leak and fennel, bacon and bay leaves. Sweat without colour in the saucepan. 

6. Add the clove powder and the chilli powder.

7. Add the garlic, lentils, white wine, tinned tomatoes and chicken stock to the pan. Mix until all the lentils and mixture are coated.

8.Add the Bouquet Garnie and the chopped carrot to the pot, stir and ensure the bouquet garnie is covered by the mixture. Cook for 30 minutes and stir intermittently. Also remember to check on pork and give it a stir and sausages every once in a while.

9. Drain the sausages from the duck fat. Keep the duck fat for another time, you can store this in the fridge.

10. Add the turnip to the lentil mixture. This will not take long to cook. Once cooked, cool slightly and stir in chopped fresh parsley. Taste and season as required. 

11. To check the pork necks, use a skewer and it should fall off the skewer and not stick. Take them out of the fat, drain on tray. Make sure to keep your duck fat for next time!

12. Serve on a plate with your lentils, fresh parsley & voilà! 

Geraud


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