Sous-vide wild boar neck loaf by Merlet

Name: Sous-vide wild boar neck loaf by Merlet
Ingredients: Pepper and salt; 1 kg wild boar neck bread; Orange peel; 2 Veal jus; 1000 g parsnip in thin slices; Thyme; 200 g Butter; 200 ml Cream 35%; Garlic; 1 units.items fresh bay leaf; 300 g hazelnut paste; 200 g Roasted hazelnuts; 200 ml Whole milk; 200 g Sugar; Maldon salt; 100 g Sugar; 12 g Agar; 1 units.items Star anise; 200 g toasted panko; 5-spice powder; 500 g fresh mandarin juice; 1 units.items bay leaf; 1 units.items Cinnamon stick

The dish consists of wild boar neck bread, parsnip-hazelnut cream, hazelnut nougatine crunch, and mandarin gel.

Ingredients

Pepper and salt

1kgwild boar neck bread

Orange peel

2Veal jus

Thyme

Garlic

1000gparsnip in thin slices

200gButter

200mlCream 35%

1units.itemsfresh bay leaf

300ghazelnut paste

200mlWhole milk

200gRoasted hazelnuts

200gSugar

Maldon salt

200gtoasted panko

5-spice powder

100gSugar

12gAgar

1units.itemsStar anise

500gfresh mandarin juice

1units.itemsbay leaf

1units.itemsCinnamon stick

Preparation

Sear the wild boar all around in butter and add garlic and thyme. Let cool.
Vacuum seal the wild boar with the jus and some garlic, thyme, and orange peel and cook sous vide for 20 hours at 68°C.

Sweat the parsnip in the butter until translucent, season with salt.
Deglaze with the milk and cream and add the herbs (in cheesecloth).
Gently cook under a cartouche until the liquid has evaporated.
Blend together with the hazelnut paste until smooth in a thermoblender (without the herbs).

Roast the hazelnuts and panko in the oven at 150°C until golden brown.
Make a caramel from the sugar and pour it over the hazelnuts. Let it harden and then grind into a fine powder in the mixer.
Mix this with the roasted panko and add Maldon salt and 5-spices to taste.