Porcelet Collar Roast Recipe | Maple Braised | GreenPan

Ingredients

• 2 to 2 1/2 pound D’Artagnan Porcelet Collar Roast, wrap removed, cut in two large pieces
• 6 sprigs fresh thyme, destemmed and finely chopped
• 2 sprigs fresh rosemary, destemmed and finely chopped
• Zest of one medium orange
• 1 glove garlic, peeled and pressed or grated
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil, for searing
• 1 1/4 cup low sodium chicken stock
• 3 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium butternut squash, unpeeled, split in half lengthwise and seeds removed
• 2 ribs celery, cut into 1” pieces
• 1 carrot, peeled and cut into 1” pieces
• 1 small onion, peeled and cut into 1” pieces
• 1 medium orange, halved (use orange you took the zest from)
• 2 gloves garlic, peeled and lightly smashed
• 1 whole cinnamon stick
• 1 dried bay leaf
• 4 tablespoons unsalted butter
• 1 teaspoon cornstarch
• 2 teaspoons water
• 3 to 4 tablespoons toasted pistachios, roughly chopped
• 2 to 3 ounces Pecorino Romano, finely grated
• 2 cups baby arugula
• Extra virgin olive oil, to finish