Pork shank with cabbage

Alliance food – wine:

Domaine des Estournois wine goes well with pork shank.

Preparation and cooking - 3 hours.

For 2 persons: 2 pork shanks of 800 g * 2 carrots * 1 onion * 1 clove * 1 celery stalk * 2 cloves of garlic * 2 tbsp olive oil * 1 glass of broth * 1 tbsp honey * 2 tbsp mustard * 2 slices of bacon * 300 g green cabbage * 3 juniper berries * chopped parsley * salt * black or gray pepper * aromatic herbs * chives

Preheat the oven to 160°C. Peel, wash and cut the carrots, onion, celery and garlic.

In a frying pan, brown the shanks on all sides, then add the carrot and onion cubes, the clove and the Provence herbs. Continue to cook for another 2 minutes, stirring. Depending on the taste, salt and pepper.

Add the hot broth and continue cooking in the oven. Water the shanks regularly during cooking.

To prepare the cabbage, cut it into strips and immerse it in boiling water for 5 minutes. Cut a carrot and cook it in boiling water for about 3 minutes.

Drain the cabbage and carrot. Mix the cabbage with the carrot, chopped celery and olive oil. Keep warm.

In a bowl, combine the honey and mustard (or honey, soy, and sesame oil). Caramelize the bacon slices in a pan. After 2 hours of cooking in the oven, line the meat with the mixture of mustard and honey, bake again for 1 hour.

Serve the cabbage at the bottom of the plates, place the shanks, garnish with the bacon slices, the golden onion and the chives.

PAN-FRIED DUCK LIVER SCALLOP

Alliance food – wine:

Domaine la Colombe wine goes well with duck liver scallops.

Preparation - 10 minutes, cooking - 10 minutes

For 2 people: 200 g of raw duck foie gras * 1 tbsp of flour * 20 g caster sugar * ½ glass of broth * 1 glass of verjuice * butter * salt * pepper

Cut the duck liver into slices about 1 cm thick. Flour them, fry them in the butter over the high heat for 2-3 minutes on each side. Season the scallops with salt and pepper.

To prepare a sauce, degrease the cooking pan, add the sugar, let it caramelize, deglaze with the verjuice, add the broth and cook to a good consistency.

Accompany with seasonal vegetables cooked in red wine.