French ham-hock cooked low and slow in its own fat until the meat slides off the bone, then served on a bed of green lentils with mustard. A bistro standard from Lyon.
Serves 4Prep 20 minCook 3 hr
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Ingredients
- 2 jambonneaux (cured pork hocks, about 800 g each)
- 300 g duck or goose fat (or olive oil)
- 6 garlic cloves
- 4 sprigs thyme
- 2 bay leaves
- —
- For the lentils:
- 300 g French green lentils (Puy)
- 1 onion, diced
- 1 carrot, diced
- 100 g lardons
- 1 bay leaf
- 1 tablespoon Dijon mustard
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Salt and pepper
Method
- 1Preheat the oven to 130 °C (265 °F). Place the jambonneaux in a snug Dutch oven. Tuck in the garlic and herbs.
- 2Pour the duck fat over — the meat should be at least half-submerged. Cover and confit in the oven for 3 hours, until the meat falls from the bone.
- 3Meanwhile, render the lardons in a saucepan over medium heat. Add the onion and carrot; cook 5 minutes. Add the lentils, bay leaf, and water to cover by 3 cm. Simmer 25 to 30 minutes until tender. Drain off any excess liquid.
- 4Whisk the mustard, vinegar, and olive oil. Toss through the warm lentils. Season with salt and pepper.
- 5Lift the jambonneaux from the fat. Pull the meat from the bones in big pieces and pile onto plates.
- 6Spoon the lentils alongside. Serve with cornichons and a glass of Beaujolais.
Chef's tip
Save the duck fat in the fridge — it'll keep months and make confit potatoes for the next dinner.