Buckwheat Crepe.....11

Buckwheat Crepe

Buckwheat crepes are cooked off the morning of and cooled at room temp. They are then wrapped around 4oz of pork confit brushed with burre monte (emulsified butter) and heated in the still oven until warmed through. Its then placed on top of parsnip puree and topped with a sunny up egg.

Allergies: Dairy, Gluten, Egg

Pork Confit

Pork was seasoned with salt and black pepper and seared. Onion, carrot and garlic was then lightly caramelized in the same pan and deglazed with sprite. The veg and meat was put in a pot with rendered lard and a sache carrying thyme, bay leaf, lemon halves, orange halves and coriander. The pork was cooked on very low until the meat was very tender. The meat was then cooled in the liquid to room temp. Afterward the fat was strained off (and reserved) and the carrots and sache were discarded. The meat, onions and garlic were mixed with the paddle attachment emulsifying some of the fat back in until moistened.

Parsnip Puree

Peel parsnips and slice on  a bias, sauté in oil until tender. Puree with vegetable stock until smooth, finish with a small amount of oil and strain.