Wild Boar Confit

Confit represents one of France's great preservation techniques, slowly cooking meat in its own fat to create incredibly tender results.

Ingredients (Serves 8-10)

• 4 lbs wild boar shoulder, cut in 3" pieces
• 1/4 cup kosher salt
• 2 tbsp fresh thyme
• 2 bay leaves, crumbled
• 1 tbsp black peppercorns, cracked
• 6 cloves garlic, smashed
• 4-6 cups rendered boar fat or duck fat

Method

1. Curing: Cure meat with salt and aromatics 12-24 hours
2. Preparation: Rinse and pat dry thoroughly
3. Fat Heating: Heat fat to 180°F in heavy pot
4. Slow Cooking: Cook submerged in fat 3-4 hours at 180°F
5. Testing: Meat should be fork-tender