Wild Boar Shank Confit
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Credit: Dean Thomas, CEC, CCE
The National Culinary Review, December 2008
8 (trimmed 3 oz. with bone) fresh boar hind shanks, trimmed to remove small bone and muscle
1 oz. sea salt or kosher salt
1/2 oz. granulated sugar
2 sprigs thyme
2 cups rendered duck fat
1) Separate two bones and muscles of shank, reserving small shank inside. Season; cure 24 hours. In heavy-gauge pan over low heat, lightly poach in duck fat until tender and ready to fall off bone.
2) For service: Fry boar shank to crisp outer skin.
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