The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Remove the netting from the wild boar mini roast. Unroll the roast, trim silverskin, if needed. Season generously with salt & pepper. Spoon about ½ - ¾ cup cooked mushroom mixture onto one half of the roast. Fold remaining half over the mushroom mixture. Secure roast well with butcher’s twine. Smooth 1 tablespoon of softened duck fat all over the tied roast.
In an oven-safe skillet or roasting pan, heat 1 tablespoon duck fat over high flame. Add mini roast, browning on all sides. Place pan in the oven. Roast for approximately 45 minutes, or until an instant thermometer in the thickest part of the meat registers 150 degrees F.
Remove the roast to a cutting board to rest.
Place the roasting pan with all of the pan-drippings on the stove over medium-high heat. Add chopped shallots, scraping up browned bits from the pan. Add red wine, demi-glace, and Armagnac. Continue to scrape up any browned bits from the pan. Cook sauce over medium-high heat until its thick enough to coat the back of a spoon. Taste for seasoning. Add 1 tablespoon of black truffle butter to finish.
Heat remaining ½ tablespoon duck fat in a medium skillet. Add blanched green beans and sliced shallots. Toss to coat, cook until shallots are soft and green beans are heated through.
Slice mini roast. Serve 1 slice with green beans, reserved sautéed mushrooms and sauce.
Chef Amanda Freitag makes a carnivore's dreams come true with her recipe for juicy, pork chops topped with a golden, pancetta crust, drizzled with bubbly pan-drippings.
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