|
|||||
 |
|||||
 |
|||||
| Ingredients pour 6 persons
2 haunches of a 6 kg suckling 2 cl of sherry vinegar 1 cl of armagnac 1 sugared almond 3 branches of chervil 360 g of green lentils Marinade : 2 litres of chicken stock 2 cl of soya sauce 5 cl of brown rum 1 clove of garlic 20 g of gingerroot 1 stick of mace 1 teaspoon of mille-fleur honey 5 juniper berries 2 white onions 30 g of butter Coarse sea salt Grounded grains of pepper |
|
 |
| Boil the chicken stock, turn off the heat, and add the necessary ingredients of the marinade. Let it infuse for 15 minutes; pour into a stewpot over the suckling haunches. Marinate for 12 hours.
The next day, heat the oven to140°, put the stewpot in the oven. Cook slowly for 4 hours. Remove the foam that forms on top during cooking, it is unhealthy and indigestible. When done, the juices must be syrupy. Add the sherry vinegar. Divide the haunches into six portions. Serve with lentils. To prepare the sauce, finely mince the onions and cook in butter for 20 minutes. Add salt and pepper, mix and add the armagnac. Serve in a sauce boat. Decorate the haunches with chervil and the oven heated splitted sugared almond. |
 |