Pressed pig cheek and duck foie gras

1/28/25, 8:00 AM

Chefs Thomas Poirier and Julien Bedu, two wine lovers, serve traditional regional cuisine in their Auxerre restaurant, such as this pressé of pig cheek and duck foie gras.

This recipe from Thomas Poirier and Julien Bedu,chefs atLe Sarment restaurant in Auxerre, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 8 to 10
Preparationtime: 30 min
Cooking time: 3 h 30
Resting time: 6 h

Ingredientsfor thePressé de cochon et foie gras by Thomas Poirier and Julien Bedu

1 kg pig cheek
500 g raw foie gras
20 g salt
5 g pepper
10 cl Burgundy ratafia

For the cooking stock

1 onion
2 carrots
2 stalks celery
Fresh parsley and thyme
Coarse salt and peppercorns
10 cl white wine

Stepsfor thePressé de cochon et foie gras by Thomas Poirier and Julien Bedu

Beef cheek: Rinse cheek pieces in clean water.Cookthemwith theonion, carrots, celery stalks, cracked peppercorns, parsley stems, fresh thyme, a good pinch of coarse salt and white wine. Add cold water to the top of the mixture. Bring to the boil quickly, skimming the top of the stock (with a skimmer or large spoon). Lower the heat, cover and leave to cook for around 3 h, until the meat crumbles easily. Separate the pieces of meat from the aromatic garnish. drain and leave to cool.
Pressed beef cheek and foie gras: gently deglaze the foie gras, then season with salt, pepper and Burgundy ratafia . In a terrine, place a layer of pig's cheek, a layer of seasoned duck foie gras , then another layer of pig's cheek. Press everything together, then cover with aluminum foil.
Bake your terrine in abain-marieat 130°Cfor 30 min. remove the aluminum foil, cover with parchment paper and refrigerate for half a day before unmolding.

Chef's recommendation: In winter, you can serve the terrine with a spicy onion confit, and in summer, with rhubarb poached in Timut pepper .

Has this recipe inspired you to discover the cuisine of Thomas Poirier and Julien Bedu? Read the Gault&Millau review of Le Sarment.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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