Marbré of wild boar cheek

Name: Marbré of wild boar cheek
Ingredients: 3 Red wine; 1 bay leaf; 2 Shallots; 2 cloves; Salt; 1 kg wild boar cheek; 20 g Salt; Pepper; 250 g Cream; 2 g colored salt; 20 g Gelatine; 1 kg Foie Royale Goose

This dish consists of: Wild boar cheek, foie gras, and apple syrup.

Ingredients

3Red wine

1bay leaf

2Shallots

2cloves

Salt

1kgwild boar cheek

Pepper

20gSalt

250gCream

2gcolored salt

20gGelatine

1kgFoie Royale Goose

Preparation

Fry the wild boar cheek in a pan.
Braise the wild boar cheek in red wine and add shallot, bay leaf, and clove. Let it cook gently. Make sure the cheeks are covered with the jus. If not, add a little water.
Once the cheeks are cooked, shred them and add a little jus. Season with salt and pepper.
Roll out the wild boar cheek between two 2 mm slats on a tray and place in the freezer.
Reduce the remaining jus by half.

Cut the foie royale into pieces, place in a vacuum bag, and cook for 20 minutes at 52°C.
Mix the cream with the salt and heat to 40°C.
Dissolve the soaked gelatin in this.
Blend the liver with the cream mixture and pour through a fine sieve.
Let it cool slightly, roll out between two 2 mm slats, and place in the freezer.

Cut the sheets of pork cheek and liver to the same size and return to the freezer.
Assemble the mabre, spreading a little of the reduced jus between each layer.
Chill for at least one night.
Turn out the mabre, cut into slices of about 1 cm, and serve with a little apple syrup and a few marinated tomatoes.