Koffmann's cooking is undeniably refined; classical yet humble, with provincial French touches grounding the skilful elegance of the food. Taking inspiration from his Gascon roots, Koffmann artfully extracts extraordinary flavour from ordinary ingredients and cuts.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Preheat the oven to 160°C/gas mark 3
Begin by preparing the trotters. Add the trotters to a large casserole dish with the wine, onions, carrots, veal stock and Port. Cover with a lid and cook in the oven for 3 hours
4 hind pig's trotters, boned
100g of carrots, diced
100g of onion, diced
150ml of dry white wine
1 tbsp of port
150ml of veal stock
Meanwhile, add half of the butter to a pan and heat until bubbling. Fry the sweetbreads in the butter for 5 minutes, then add the mushrooms and onion. Fry for a further 5 minutes, then allow to cool
75g of butter
225g of veal sweetbreads, blanched and chopped
20 morel mushrooms, dried, soaked until soft and drained
1 small onion, finely chopped
Add the diced chicken breast to a blender and blitz until smooth with the egg white, cream, salt and pepper. Pass through a drum sieve to achieve a perfectly smooth purée
1 chicken breast, skinned and diced
1 egg white
200ml of double cream
Combine the chicken purée with the sweetbread mix and set aside in the fridge until ready to stuff the trotters
Once cooked, remove the trotters from the casserole dish, pass the cooking liquid through a fine sieve and reserve until later. Lay each trotter flat on a sheet of foil and leave to cool
Once the trotters are completely cool, divide the stuffing mix between the trotters and roll the trotters firmly around the filling to ensure there is no air trapped. Roll up the large sheets of foil to cover and tightly seal the trotters in a neat cyclindrical shape. Store in the fridge to firm up for at least 2 hours
While the trotters are resting, prepare the crispy pig skin. Roll up the skin, tie tightly with butchers' string and place in a large pan. Cover with water and the vegetables, season and gently simmer for 3 hours, making sure that the water does not boil. Skim away any impurities that rise to the surface
500g of pig skin
1 celery stick
1 bouquet garni
1 carrot, finely diced
Leave the skin to cool in the cooking liquid, then cut off the string and roll tightly in cling film. Allow to set in the fridge
Preheat the oven until 160°C/gas mark 3
Using a meat slicer, cut the skin into very thin strips and lay each piece on to a greaseproof-lined baking sheet, then place another baking sheet on top to keep it flat. Bake in the oven until crisp and golden
Remove the trotters from the fridge and, keeping them wrapped in the foil, place in a steamer. Set over simmering water for 15 minutes, or until heated through. Alternatively, add to a casserole dish with 100ml of water and place in an oven heated to 220°C/gas mark 7 for 15 minutes
To prepare the puréed potatoes, add the potatoes to a large pan and cover with water. Season with salt, bring to the boil and cook until tender
800g of potato, peeled and cut into chunks
Drain the potatoes and mash to make a purée. Add the milk to a pan, bring to the boil then pour on to the potatoes along with the duck fat. Mix thoroughly to combine and season
200ml of milk
70g of duck fat
To serve, divide the trotters onto serving plates and peel off the tin foil. Add the reserved stock to the casserole dish, reduce by half and stir in the remaining butter
75g of butter
Arrange a portion of hot mash next to each trotter and add a couple of pieces of crispy pig skin to the mash. Pour the sauce over the trotters and serve immediately
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.