Poultry and Pork Cheek Cure and Nduja Vinaigrette
Poultry and Pork Cheek Cure
Ingredients
- 8 c Salt
- 2 c Sugar
- ½ c Pink Peppercorn, toasted and coarse crushed
- 4T Thyme, picked
- 4T Allspice, toasted and lightly crushed
Directions
- Combine all.
Nduja Vinaigrette
Ingredients
- 150g. Nduja
- 90g. minced shallot
- 260g extra virgin olive oil
- 325g. Champagne vinegar
- Juice and zest of 1 orange
- 45g. rice bran oil
- 33g. Dijon mustard
- 5g. saba
Directions
- In a sauté pan, add a minimal amount of rice bran oil add nduja. Stir as it cooks, breaking it up, caramelizing and rendering. Add shallot and sweat until done. Remove from pan with a spatula, being sure to get all the oils. Add rest of ingredients and whisk together. Keep tempered before service.
