In the morvan and neighboring portions of Burgundy, a saupiquet is usually either sliced ham or wild game (hare is classic) cooked in a piquant sauce of vinegar or red wine. This version of the dish was developed by the Conrans.
Yield: serves 2-4
- 2 tbsp. butter
- 10 oz. cooked ham, sliced
- 6 shallots, finely sliced
- 2 cloves garlic, finely sliced
- 3 <sup>1</sup>⁄<sub>2</sub> tbsp. red wine
- 2 tbsp. red wine vinegar
- 1 tbsp. juniper berries
- <sup>2</sup>⁄<sub>3</sub> cup heavy cream
- Sprig of thyme
- Salt and pepper
- Preheat the oven to 400°.
- Heat the butter in a skillet, sauté the ham until lightly browned, and transfer to a gratin dish. Gently fry the shallots and garlic until golden.
- Meanwhile, put the wine and the vinegar into a small saucepan with the juniper berries and reduce to 2 tbsp. Add to the shallots, together with the cream, thyme, and salt and pepper. Simmer gently until thickened, then spoon over the ham in the gratin dish. Put the dish in the oven for 10 to 15 minutes until golden.
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