Using an old-fashioned slow cooker/Dutch oven that can go on top of the stove or in the oven, culinary master-chef, Cameron Tait, provides the trail to understanding the power of properly blended ingredients, including one super-secret ingredient called “star anise”. The blended flavors of apples, sour cherries, molasses, barbecue sauce and a bit of beer (ale), is used to break down the tough cut of a boar shoulder, normally full of tough muscle, but totally flavorful and downright delicate to the taste when cooked this way. Watch and learn!
3 Lb wild boar roast rubbed with salt and pepper
1 onion chopped
one carrot sliced
2 red delicious apples, diced
1 bottle beer, 12oz
8 oz sour cherries with juice
3-4 cups water
3 TBS molasses
1/4 cup BBQ sauce
1 star anise(whole)
3/4 cup additional BBQ sauce
salt and pepper if necessary.
Add all ingredients and place in a slow cooker, place on high. Wait till the mixture has come to a light simmer, turn on low and cook for a minimum of 8 hours, make sure boar is very tender.
Remove boar, set aside to keep warm.
Reduce remaining liquid by 50%, skim off all remaining fat and impurities and strain, discard solids.
Add 3/4 to one cup of more BBQ sauce, set aside.
Shred the boar into smaller pieces, add the cooled sauce mixture, season with salt and pepper if necessary.
Serve on a fresh Kaiser or my favorite, focaccia bread.
Duck Breast Roasted Vegetables
2-4 duck breasts, skin and fat removed
blackening seasoning
1 tsp olive oil
2 TBS Orange marmalade
1/4 cup orange juice
1 TBS butter, chilled
Vegetables
Baby carrots, peeled cut in half
Small beets, peeled, cut in quarters
2 bell peppers, cut into quarters
Freshly ground black peppercorns
1 tsp (5ml) chopped fresh thyme
Kosher salt
Olive oil
Fried carrot strips for garnish
Pea shoots for garnish, optional
Cut and prepare all of the vegetables, toss in oil and seasoning and place on a parchment lined pan, preheat oven to 400 degrees F.
The vegetables will take between 30-45 minutes, cook duck to be ready at the same time.
Remove duck from fridge, place on paper towel to absorb excess moisture.
It is best to use a Teflon pan for cooking the duck, place on medium-high heat, add a small amount of olive oil. Season
the duck with Kosher salt and black pepper, sear on both sides till golden brown, add orange juice then the marmalade. Simmer duck in juice on low for about 5-7 minutes for larger breasts, 2-3 for smaller, internal temperature should be around 130 degrees F.
When finished, remove from pan, place on a plate to rest. In the meantime, check seasoning and doneness for the vegetables in oven, when finished place on serving tray.
Rest duck for 10 minutes, in the meantime, reduce liquid by half, swirl butter in at last moment.Slice the duck thinly and place on top of the vegetables, pour remaining sauce over top as well. Indulge!