PREP TIME : 40 min CHILLING TIME : 15 min READY IN : 55 min MAKES : 4
Ingredients
4 wild boar medallions
1 Tbsp (15 ml) Canabec fine duck fat
8 thin slices of Canabec smoked fat
3/4 cup (100 g) ground cherries, halved
1 dried shallot, chopped
2 tsp (10 ml) sugar
1/2 tsp (2 ml) mustard seeds
1 tsp (5 ml) olive oil
1 tsp (5 ml) balsamic vinegar
Salt & ground pepper to taste
Instructions
CHUTNEY:
Heat the shallots in the olive oil. Do not brown.
Add the ground cherries and sugar. Cook for 2 minutes.
Stir in the mustard seeds and balsamic vinegar and cook for another 2 minutes.
Season to taste and keep warm.
MEDALLIONS:
Wrap each boar medallion with two slices of smoked duck and hold in place with string. Set aside.
Sear the medallions on both sides in hot duck fat. Lower the heat and continue cooking until the desired doneness (about 2 minutes per side for medium).
Transfer medallions to serving plates, add a dollop of the ground cherry chutney on top and serve.
