Ensure the skin is finely scored. A boned and rolled shoulder of pork would also suit. Make the sauce ahead and reheat before serving.
Pork
| 2 ½ kgs | Pork, boned, rolled leg (Main) |
| 3 | Garlic cloves, large, slivered |
| 1 to taste | Salt & freshly ground pepper |
Tarragon Cream
| 50 g | Butter |
| 1 | Shallot, large, finely diced |
| 2 Tbsp | Flour |
| 1 cup | Chicken stock |
| 1 cup | Cream |
| 1 tsp | Tarragon, or 2 tsp, dried (Main) |
| 3 Tbsp | Dijon mustard |
Directions
- Make several slits in pork flesh. Insert slivered garlic.
- Sprinkle with salt and pepper and rub into skin.
- Refrigerate for at least 1 hour or overnight to allow skin to dry out.
- Preheat oven to 200 degC. Remove meat from fridge and return to room temperature.
- Place in a roasting pan. Add 1 cup of water.
- Cook for 10 minutes then reduce temperature to 160 degC. Roast for 40 minutes per 500g.
- Meanwhile, melt butter on medium-low heat. Saute shallot until very soft.
- Stir in flour and cook for 30 seconds. Slowly whisk in chicken stock, stirring until thickened.
- Simmer for 5 minutes. Whisk in cream, tarragon and mustard. Simmer for 5 minutes.