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Wild boar neck with scallop, truffle and chicory

Wild boar neck and scallop are a perfect match. Approximately 50 grams of boar neck and 1 scallop are served per person.

Ingredients

4Garlic cloves
3sprigs of rosemary
3Sunflower oil
Chicory
3sprigs of thyme
Milk
1Shallot
Butter
1wild boar neck bread
Egg
truffle
scallop

Preparation

  1. Confit the neck bread in the oil with the garlic, thyme, and rosemary for 18 hours in a low-temperature oven at 90°C.
  2. Let cool and portion to the desired size.
  3. Cook half of the chicory sous-vide with butter for 40 minutes at 85°C.
  4. Finely chop the shallot and sauté in the butter. Finely chop the other half of the chicory and sauté it with the shallot. Pour in the milk and let the chicory cook.
  5. Blend the cooked chicory until smooth and season with salt and truffle (to taste).
  6. Cook the eggs for 75 minutes at 63°C, remove the yolk, and halve.
  7. Cut the sous-vide cooked chicory in half lengthwise and sear until golden brown in a pan.
  8. Season the scallop and wild boar neck bread and fry until crispy.
  9. Place the chicory in a deep plate and put the scallop on top. Place the half yolk next to the chicory and the scallop.
  10. Froth the chicory soup with a hand blender and carefully spoon it into the deep plate.
  11. Optionally shave some truffle over the dish and serve immediately.