Today we had our black box for charcuterie class. My items were rack of lamb, a chicken leg and chicken livers. I choose to debone the chicken leg and stuff it with a tomato almond mixture. The livers I cooked with mushrooms, shallots and garlic. The lamb was kept simple with just S & P.
I made a sauce with the chicken bone and two of the lamb bones. I added this sauce to the chicken liver pan and simmered it a bit. My potatoes are seasoned with sage brown butter and cream.
All in all I was pretty happy with my plate. Except for my chicken leg. I should have put two pieces on the plate and placed it better. But oh well! My lamb was cooked perfectly and I loved my sauce!