Confit Ibérico Pork & Broad Bean Purée, Judd mat Gaardebounen-Style

# What this recipe is Chef Fabrice Salvador, head chef at Le Jardin d'Anaïs since May 2025, reinterprets the Luxembourgish classic Judd mat Gaardebounen. He keeps the structure simple and ingredient-forward: Ibérico presa shoulder cut seared and rested, a Pinot Noir-based sauce, a silky broad bean purée and crisped smoked bacon for texture.

# Why it works

# Ingredients and component roles

• Ibérico presa (approx. 800 g total): main protein, richly flavoured and briefly seared to develop a caramelised exterior. Season with salt, pepper, thyme, rosemary and garlic.
• Pinot Noir (400 ml) and veal stock (100 ml): form the backbone of the reduction for acidity and umami.
• Broad beans (400 g podded): boiled, blended with butter and double cream, then sieved for a smooth purée.
• Smoked streaky bacon (4 thin slices): oven-baked into crisps for texture.
• Finishing touches: Luxembourg wholegrain mustard and a dash of balsamic for the sauce, cold butter whisked into the strained reduction.

# Key steps and timings

1. 1Pinot Noir reduction: sweat shallot and diced carrot in olive oil, deglaze with Pinot Noir and reduce by half. Add veal stock and continue reducing until thickened. Strain through a fine sieve and whisk in cold butter for a glossy finish. Adjust seasoning and add a teaspoon of balsamic vinegar.
2. 2Broad bean purée: boil beans in salted water until tender, drain and blend with 30 g butter and 1 tbsp double cream. Pass through a fine sieve for a smooth texture. Season to taste.
3. 3Bacon crisps: place smoked bacon between parchment sheets and bake at 160°C for 10–12 minutes until crisp and golden.

# Plating and finishing Slice the Ibérico presa and arrange alongside a quenelle or spoonful of the sieved broad bean purée. Spoon the Pinot Noir reduction over the meat, add a few dots of wholegrain mustard, top with a bacon crisp, and sprinkle fresh herbs. The dish relies on contrast: smooth purée, tender pork, glossy sauce and crunchy bacon.

# Practical tips

• Resting the pork is essential to retain juices after the initial sear. A 20-minute rest is specified.
• Straining the reduction and purée through a fine sieve refines texture and presentation.
• Finish the warm sauce off-heat with cold butter to emulsify and add shine.
• Use thin bacon slices for reliably crisp results in a short oven bake.

# Who this is for Cooks comfortable with multi-component plating who want a classic Luxembourgish plate updated with Iberian pork. The recipe suits dinner for four and requires basic sauce-reduction technique and access to Pinot Noir and veal stock.