Mique sarladaise au petit salé

Name: Mique sarladaise au petit salé
Total time: 120 min
Yield: Serves 6
Cuisine: Périgord
Ingredients: 400 g (3¼ cups) all-purpose flour; 150 g (5 oz) stale country bread, diced; 3 eggs, beaten; 100 g (½ cup) melted duck fat; 1 packet active dry yeast (8 g / 2¼ tsp); 800 g (1¾ lb) salt pork (shoulder and belly); 4 carrots (500 g / 1 lb 2 oz), cut into chunks; 1 green cabbage (800 g / 1¾ lb), quartered; 1 pinch of freshly ground pepper

Sarlat mique (bread dumpling) with salt pork

⏱ 120 minServes 6Hard690 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

400 g (14 oz)all-purpose flour
150 g (5 oz)stale country bread, diced
3eggs, beaten
100 g (3½ oz)melted duck fat
1 packetfresh yeast8 g
800 g (28 oz)salt porkshoulder and belly
4carrots500 g / 1 lb 2 oz), cut into chunks
1savoy cabbage800 g / 1¾ lb), quartered
1 pinchfreshly ground pepper

400 g (14 oz) all-purpose flour
150 g (5 oz) stale country bread, diced
3 eggs, beaten
100 g (3½ oz) melted duck fat
1 packet fresh yeast 8 g
800 g (28 oz) salt pork shoulder and belly
4 carrots 500 g / 1 lb 2 oz), cut into chunks
1 savoy cabbage 800 g / 1¾ lb), quartered
1 pinch freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (28 cm / 11 in) for the broth

1 bowl (26 cm / 10 in) for the dough

1 slotted spoon (12 cm / 5 in)

1 clean kitchen towel (50 × 50 cm / 20 × 20 in) for rising

03 — Method

Soak the salt pork in plenty of cold water for 2 hours, changing the water halfway, so the broth isn't too salty.
In a bowl, mix the flour, the yeast dissolved in 50 ml (3 tbsp) warm water, the beaten eggs, the duck fat and the bread to a soft dough.
Shape into a ball, place in a floured bowl, cover with a towel and let rise in a warm spot for 1 hour, until doubled.
Put the pork in a stockpot with 3 L (3 qt) cold water, bring to a simmer and cook for 45 minutes, skimming often.
Add the carrots and cabbage and simmer gently for 20 minutes; the vegetables should stay slightly firm.
Gently lower the dough into the simmering broth, cover and cook for 30 minutes, turning it halfway with a skimmer. It should puff up and stay soft.
Drain the mique, slice it like bread 2 cm (¾ in) thick and serve hot with the pork, vegetables and a ladle of peppery broth.