Wild Boar Shank Confit

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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.


8 Portions


Game, Main Dish, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals