This recipe was created in collaboration with Club House for Chefs and Hawksworth Young Chef Scholarship by: Julia Gindra, Chef of Fairmont Banff Springs in Banff, AB.
For the Boar Rillette: Cube boar. Mix brown sugar, salt, crushed star anise, cinnamon (½), 10ml pure vanilla extract (10ml), orange zest and juice (½) and thyme (5 g) to make cure. Coat the boar in cure overnight. Rinse boar in cold water, heat pork fat and pour over boar. Cover with foil and cook in the oven at 250F for 7hrs, until tender. Cool in fat for 2 hours. Take boar out of fat and shred. Add fat (100g) to make the mixture pliable. Add the rest of the orange zest (½) , parsley and thyme (5g), cinnamon (½) and vanilla (10ml). Pack mixture tightly into a mason jar, pour a thin layer of melted pork fat on top and chill in fridge.
For the Apple Mustard: Boil mustard seeds in water and rinse in a fine strainer under cold water. Repeat 5 times. Peel and fine dice apple and add to boiled and rinsed mustard seeds with vinegar, sugar, cinnamon (1 each), vanilla (20 g) and simmer slowly until thick, remove cinnamon and cool.
For the Grilled Ciabatta: Slice ciabatta and place on a hot grill on both sides. Remove from heat and drizzle with olive oil and season with salt.
For the Vanilla Honey: Mix honey and pure vanilla extract (25ml) together. Use as a drizzle over boar rillette.
For Serving: Place boar rillettes on serving dish and drizzle with vanilla honey. Serve with a side of grilled ciabatta and pickles.
