Crispy Kalderetang Kambing
Goat Epigram, Jimmy Nardello Peppers, Olives, Kaldereta Jus
Chef Carlo Lamagna of Magna | Portland, OR
Yield: 10 to servings
Adapted by StarChefs | March 2018
INGREDIENTS
Goat Epigram:
2 tablespoons black peppercorns
4 bay leaves
3 cloves garlic
1 cup salt
2 tablespoons brown sugar
1 goat leg
2 quarts rendered pork fat
Kaldereta Jus:
Vegetable oil
2 pounds goat bones, cut into 2- to 3-inch pieces
8 ounces julienned shallots
4 ounces medium diced carrots
4 ounces medium diced red bell peppers
4 cloves garlic, thinly sliced
¼ cup tomato paste
¼ cup manzanilla olive brine
¼ cup Champagne vinegar
3 quarts chicken stock
2 teaspoons red pepper flakes
3 tablespoons fish sauce
6 ounces pork liver pâté
To Assemble and Serve: (Yield: 1 serving)
Wondra flour
Vegetable oil
2 tablespoons finely chopped Jimmy Nardello peppers
3 manzanilla olives, quartered
¼ cup roasted new potato coins
2 tablespoons finely chopped green onion (green part only)
5 to 7 nasturtium leaves
1 cup cooked white milagrosa rice, hot
METHOD
For the Goat Epigram:
To a Vitamix blender, add peppercorns, bay leaves, and garlic; pulse until coarsely ground. Transfer to a bowl with salt and sugar and mix to combine. In a nonreactive container, coat goat leg with cure, cover, and refrigerate at least 8 hours. Heat oven to 300°F. Rinse leg, pat dry with paper towels, place in a Dutch oven or similar cooking vessel, and cover with pork fat. Confit in oven for 4 to 5 hours. Line a quarter sheet tray with plastic wrap. Remove goat from oven, cool slightly, and pick meat, discarding bones. Pack meat into a quarter sheet tray, incorporating ½ cup fat. Cover with plastic wrap and press another quarter sheet pan on top. Chill in refrigerator.
For the Kaldereta Jus:
In a Dutch oven, heat oil and brown goat bones; remove and reserve bones. Add shallots, carrots, bell peppers, and garlic; sauté. Add tomato paste and cook until color deepens. Deglaze with brine and vinegar. When Dutch oven is au sec, add stock and browned bones. Bring mixture to a boil, decrease heat, add pepper flakes and fish sauce, and simmer to medium napé. Remove bones from stock, and and discard. Transfer stock mixture to a Vitamix blender and pureé while adding pâté. When emulsified, strain through a chinois and reserve warm.
To Assemble and Serve:
Cut Goat Epigram into 3-inch by 1-inch rectangles. Dust surfaces of 1 Epigram with flour. In a sauté pan over, heat oil and sear Epigram until heated through and crisp. Onto a plate, ladle 2 ounces Kaldereta Jus. Top with Epigram. Garnish with peppers, olives, potato coins, green onion, and nasturtium. Serve with rice.
