Sous vide cooked wild boar cheeks

Name: Sous vide cooked wild boar cheeks
Ingredients: 1.5 kg wild boar cheeks; 3 units.items clove of garlic (finely chopped); 2 Ras el Hanout; 1 Fleur de sel; splash of olive oil; thyme, rosemary, peppercorns; 2 Oil; trimmings from the cheeks; 1 units.items onion finely chopped; 0.5 units.items carrot sliced; 1 units.items leek only green part sliced; piece of celeriac; 1 Tomato paste; 0.5 l Red wine; 0.5 l Game stock; Juniper berry; 2 Canisius apple syrup; 1 units.items large red onion finely chopped; 500 g butternut pumpkin brunoise; Salt; 2 units.items garlic cloves finely chopped; 250 g wild peach; Sosa gel crem; 50 g Cane sugar; 3 Olive oil; 2 units.items shallots finely chopped; 500 g hokkaido pumpkin finely chopped; Pepper and salt; 1 units.items large firm pear brunoise; 3 Sushi vinegar

Wild boar cheeks in pumpkin. Made by chef Marcus Schmidt.

This dish is composed of the following components:

Sous vide cooked wild boar cheeks
Pumpkin mousseline
Pumpkin confit
Black olive crumbs
Puffed 'bacon'

Ingredients

1.5kgwild boar cheeks

3units.itemsclove of garlic (finely chopped)

2Ras el Hanout

1Fleur de sel

splash of olive oil

thyme, rosemary, peppercorns

2Oil

trimmings from the cheeks

1units.itemsonion finely chopped

0.5units.itemscarrot sliced

1units.itemsleek only green part sliced

piece of celeriac

1Tomato paste

0.5lRed wine

0.5lGame stock

Juniper berry

2Canisius apple syrup

1units.itemslarge red onion finely chopped

500gbutternut pumpkin brunoise

Salt

2units.itemsgarlic cloves finely chopped

250gwild peach

Sosa gel crem

50gCane sugar

3Olive oil

2units.itemsshallots finely chopped

500ghokkaido pumpkin finely chopped

Pepper and salt

1units.itemslarge firm pear brunoise

3Sushi vinegar

zest of 1 lemon and 1 orange

0.5units.itemschili pepper finely chopped

Potato starch

1kgBlack olives

zest of 4 oranges

pumpkin seeds coarsely chopped

Sosa air bag granet, puffed

Preparation

Remove the membranes from the cheeks with a sharp knife and season the meat (save the trimmings for the jus).
Vacuum pack the cheeks with the remaining ingredients and refrigerate for 12 hours.
Cook the cheeks sous vide for about 18 hours at 62.5°C. Cool down in the refrigerator.

Heat the oil and brown the trimmings.
Add the vegetables and tomato paste, sauté briefly and deglaze with the red wine.
Top up with the game stock and let the sauce reduce very slowly.
Strain and season the sauce with a little ground juniper berry.
Finally, add the syrup.

Sauté the onion without letting it color and add the pumpkin.
Season with a little salt and garlic.
Blanch and peel the peaches.
Cut the peaches into small cubes and add to the pumpkin.
Let it slowly reduce.
Puree the mixture very finely in a blender.
Optionally thicken with sosa gel cream.

Caramelize the sugar in the olive oil.
Sauté the shallots.
Add the pumpkin and pear and season with pepper and salt.
Deglaze with sushi vinegar.
Let simmer gently for 8 minutes.
Add the citrus zest and chili.
Thicken with a little potato starch.
Store the confit in the refrigerator.

Let the olives dry for about 18 hours at 60°C in a dehydrator.
Finely grind the crispy olives and add the orange zest.

Warm the cheeks in the jus.
Plate the pumpkin mousseline in the center of the plate.
Spoon the confit over it and place the cheeks on top.
Sprinkle some olive crumbs around.
Finish with the pumpkin seeds and Sosa air bag granet and arrange the jus around.