This recipe is easy
Rack of Pork with Blackcurrant & Foie Gras
Ingredients
Preparation
In The Oven
- Preheat oven to 325°F (160°C).
- In a large skillet over high heat, brown racks on all sides in a drizzle of oil. Set aside.
- Combine 3 tbsp. (45 ml) blackcurrant liqueur, pecans, foie gras, breadcrumbs, and 4 tbsp. (60 ml) of parsley. Season with salt and pepper to taste. Using a chef’s knife, cut along the ribs down to the centre of the meat. Insert stuffing into the middle of the rack. Tie meat between each rib.
- Combine butter with 2 tbsp. (30 ml) blackcurrant liqueur and remaining parsley. Coat rack with mixture, place in a roasting pan, and put in the oven.
- Bake for 25 to 30 minutes or until a thermometer reads 131°F (55°C), basting often. Let rack stand, loosely covered with foil, for 10 to 15 minutes before slicing.
- In a saucepan, bring cooking broth to a boil with remaining blackcurrant liqueur and reduce by one third. Combine butter and flour to obtain a beurre manié and whisk until thickened over low heat. Slice racks between ribs and serve with gravy.
Nutritional value (per serving)
- 630 calories
- 31 g of proteins
- 34 g of fat
- 27 g of carbohydrates
- 2 g of fibres
- 20 g of sugar
- 491 mg of sodium
