Vaudeville’s Crispy Heirloom Tomato with Wild Boar Rillettes, Herb Salad, and Gazpacho Sorbet


Courtesy of Chef Jordan Muraglia of Vaudeville Restaurant in Fredericksburg, TX

Fairly difficult

Vaudeville’s Crispy Heirloom Tomato with Wild Boar  Rillettes, Herb Salad, and Gazpacho Sorbet


For 10 Person(s)


  • For the wild boar rillettes:
  • 1 wild boar shoulder, about 5–6 pounds (Jordan uses Broken Arrouw Ranch)
  • 6 whole garlic heads, cut in half horizontally
  • 10 sprigs fresh thyme
  • 2 tablespoons freshly ground black pepper
  • 1/4 cups kosher salt
  • 2 cups rendered duck fat
  • 2 tablespoons bacon fat
  • For the gazpacho sorbet:
  • 1 cucumber
  • 1 onion
  • 4 ripe tomatoes
  • 1 red bell pepper
  • 1 garlic clove
  • Juice of 1 lemon
  • 1 tablespoons Texas extra virgin olive oil
  • 1 teaspoons fine sea salt
  • 1 teaspoons champagne vinegar
  • 1 teaspoons agave nectar
  • 1/4 cups water (or more if you are using a blender)
  • For crispy heirloom salad:
  • 2 cups panko bread crumbs
  • Zest of one lemon
  • 1/4 cups chopped flat-leaf parsley
  • 2 tablespoons minced fresh thyme (about 8 large sprigs)
  • 3 tablespoons plus 1 Tablespoon extra-virgin olive oil, divided
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons fine sea salt
  • 5 medium-sized heirloom tomatoes
  • For the herb salad:
  • Leaves from 1 head of celery
  • Small fresh basil leaves
  • Fresh chives
  • Fresh tarragon
  • Texas extra-virgin olive oil for drizzling
  • Freshly ground black pepper

Vaudeville’s Crispy Heirloom Tomato with Wild Boar Rillettes, Herb Salad, and Gazpacho Sorbet Directions

  1. Begin by making the wild boar rillettes: Cut the boar shoulder into 3-inch cubes and place in a bowl with the garlic cloves and thyme.
  2. Place in the refrigerator for 1 to 3 days, stirring often.
  3. Remove from refrigerator and rub the meat with the salt and pepper.
  4. Preheat oven to 300°F. Place the meat mixture and fat in a shallow pot or baking dish (cast iron works very well) and cover.
  5. Cook the boar in preheated oven for approximately 4 hours, or until the meat is tender and will shred easily.
  6. Cool to room temperature in the fat.
  7. When meat has cooled, strain the fat through a fine strainer, reserving it for another use.
  8. Reserve 8 ounces of the fat. (You can use the remaining fat to make duck confit, to fry potatoes or eggs, or to make biscuits. Duck fat is amazing and delicious.)
  9. Shred the boar meat and cover with the reserved duck and bacon fat, which will preserve the meat—the original intention of this technique.
  10. Refrigerate while preparing the other components.
  11. Make the gazpacho sorbet: Start by peeling and roughly chopping the cucumber.
  12. Chop the rest of the fruits and vegetables into the same-sized pieces.
  13. For this gazpacho Jordan uses a juicer, or you can use a high-speed blender, but remember to add a bit more water. Process all of the fruits and vegetables through the juicer or blender, and then add the rest of the ingredients. Add water as needed until it blends easily.
  14. Taste and adjust seasoning as desired.
  15. Pour the gazpacho into ice-cube trays and freeze until solid.
  16. To finish the sorbet, place the frozen ice cubes in the food processor, adding lemon juice if needed to loosen them.
  17. Blend until smooth, then pour into a storage container, cover tightly, and place back in the freezer.
  18. Remove the sorbet 5 minutes before you will arrange the plates.
  19. To make the crispy heirloom tomatoes, combine all of the ingredients, except tomatoes, reserving 1 tablespoon of the olive oil and 1 teaspoon each of the salt and pepper.
  20. Pulse until well blended.
  21. Transfer the panko mixture to a shallow pan; set aside.
  22. Slice the tomatoes ¼-inch thick and lay the tomato slices flat in the panko mixture, pressing down gently to be sure they are well coated. Only one side of the tomato will be breaded.
  23. Place an empty nonstick skillet over medium-high heat 10 minutes before you are ready to fry the tomatoes.
  24. When it begins to smoke, add the remaining tablespoon of olive oil.
  25. Fry the tomatoes quickly, breaded sides down, in the olive oil. This should take only 30 seconds to reach the desired golden brown crispness.
  26. Remove quickly from the pan; flip the tomatoes so that the breaded sides are up when assembling the dish.
  27. Make the herb salad. Jordan uses the listed herbs because he always has them on hand, but you can use any leafy herbs you wish to create the salad.Just be sure that you include celery leaves in the mix to prevent the herb flavors from being overpowering.
  28. Trim the celery leaves from the stalks and put them in an ice bath.
  29. Pull the small basil leaves from the stems.
  30. Chop the chives into pieces ¼-inch long. If you have chive flowers, they are also wonderful to use in this salad.
  31. Remove the tarragon leaves from the stems. Toss the herbs together; set aside.
  32. To assemble the dish, roll the rillettes into ten 1¼- to 2-ounce balls (Jordan uses a medium-sized ice-cream scoop to consistently portion the balls).
  33. There will be enough rillettes left for another use.
  34. Sear the rillettes in a smoking-hot cast-iron skillet. You don’t need to add oil to the pan, as residual fat will render from the rillettes.
  35. Press down on the rillettes to create patties. Brown the rillettes on both sides, turning once; then remove from pan and set aside to keep warm. Sear the tomatoes in the hot olive oil. 
  36. Place the tomatoes, breaded sides up, in the center of individual plates.
  37. Top each with a rillettes patty, followed by a little nest of the salad.
  38. Place a small scoop of the sorbet on top of each serving.
  39. Drizzle the plate with a good-quality extra-virgin olive oil and grind a bit of black pepper on top.

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