Duroc Pork Ragout with Porcini Mushrooms and Pretzel Dumplings

Ragout:

• 800 g (1.75 lbs) Duroc Pork Neck
• 500 g (1.1 lbs) fresh Porcini Mushrooms (or 50g dried, soaked)
• 150 ml (5 oz) Cream (min. 30% fat)
• 10-12 small shallots or pearl onions
• 1 clove of garlic, finely chopped
• 1/2 small celeriac, diced
• 150 ml (5 oz) White Wine (Chardonnay)
• A splash of Vermouth (e.g., Noilly Prat)
• 1 tsp game seasoning mix
• A little marjoram, salt, pepper, oil/butter
• 50 g Chestnuts (Marrons), freshly roasted (Garnish)

Pretzel Dumplings:

• 8 Pretzel sticks (day-old), diced
• 4 Eggs (M size)
• 400 ml (13.5 oz) Milk, lukewarm
• 4-5 Shallots or 1 onion, diced
• 1/2 bunch of parsley, chopped
• 80 g (3 oz) Pecorino cheese, grated
• Salt, pepper, nutmeg
• A little flour (approx. 2 tbsp) for binding

Williams Christ Pear & Lingonberry Compote:

• 1 Williams Christ Pear, halved
• 200 g (7 oz) fresh Lingonberries
• 80 g brown gelling sugar
• 1 clove
• Pinch of cinnamon

1. Prepare Ragout: Cut pork neck into approx. 2x2 cm cubes, salt and pepper. Sear quickly in hot oil and set aside. Sauté onions, garlic, and celery cubes in the same pot. Deglaze with white wine and Vermouth and reduce slightly. Add game seasoning and marjoram.
2. Braise Ragout: Add meat, possibly some water or broth, and half of the fresh porcini mushrooms (roughly chopped) to the pot. Braise covered over low heat for approx. 90 minutes until the meat is tender. Finally, add cream and the remaining porcini mushrooms (sliced) and let steep briefly.
3. Prepare Pretzel Dumplings: Put the bread cubes in a large bowl. Warm the milk until lukewarm. Sauté shallots/onions in butter until translucent, briefly sweat the chopped parsley. Add to the bread cubes along with eggs, Pecorino, and seasonings. Pour the lukewarm milk over, mix gently, and let sit for approx. 15 minutes. Add some flour if necessary to get a shapeable mass.
4. Cook & Fry Dumplings: Roll the mass tightly into sausages approx. 15 cm long and 6-7 cm wide in plastic wrap, then boil them for 25 minutes. Remove from the plastic wrap, slice into 2 cm thick discs, and briefly sauté in butter until golden brown.
5. Pears & Compote: Briefly boil cranberries, gelling sugar, clove, and cinnamon and simmer for 3-4 minutes. Briefly steam/boil the pear halves in a little water or juice until soft. Fill the cooked pears with the compote and serve.
6. Serving: Place the ragout on preheated plates, arrange the dumplings and the pear next to it. Garnish with freshly roasted, chopped chestnuts.