Wild Boar Confit

Transform your wild boar into something spectacular with this luxuriously tender preparation. Through classic French confit, you'll achieve silky, melt-in-your-mouth texture that will impress even the most discerning palates.

French preservation technique

Traditional Method 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
6. Storage: Store covered in fat up to 3 months
7. Service: Crisp skin under broiler before serving

Applications: Salads, sandwiches, rustic preparations