LONGMAN AND EAGLE REVIEW RECIPES

Steps:

• In a small skillet, bring the port to a boil. Cook until reduced to about 1 tablespoon, 3 to 5 minutes. Set aside.
• In a small saucepan, combine the milk and cream; bring to a simmer. Whisk in the chocolate until combined; transfer to a blender with the foie gras. Blend the foie gras hot chocolate until smooth.
• Pour the hot chocolate mixture into serving cups; drizzle each with the reduced port and sprinkle with sea salt. Top with marshmallows and, if desired, use a torch to lightly brown.

Steps:

• Preheat oven to 275°F. Season pork belly generously with salt and pepper. Place in a large ovenproof saucepan. Add thyme and garlic. Pour stock over. Bring to a simmer over low heat, cover tightly, and braise in oven until tender, about 3 hours. Uncover; let cool. Transfer pork belly to a 9" glass pie dish. Place another 9" glass pie dish on top of pork belly. Weight with a 15-ounce canned good. Chill overnight.
• Remove skin from pork belly. Cut meat into 1/2" cubes. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add pork and sauté until browned on all sides, about 4 minutes. Using a slotted spoon, transfer pork to a medium bowl. Season potatoes with salt and pepper. Add to same skillet; sauté until golden brown, about 10 minutes. Using slotted spoon, transfer to bowl with pork. Add 2 tablespoons oil and shallots to skillet; sauté over medium heat until golden brown, 3-4 minutes. Return potatoes and pork with any accumulated juices to pan. Drizzle vinegar and syrup over; stir to coat. Cook, stirring occasionally, until heated through, about 2 minutes. Serve with poached eggs if desired.