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Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts Recipe
Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts
Flora Mikula, restaurant Flora Mikula, Paris
Flora Mikula,  restaurant Flora Mikula, Paris
Flavors of Paris and the Ile-de-France
Total time: more than 2 hours
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Refrigeration time: Overnight
Difficulty: Easy
Chef's Note
These boudin noir "parfaits" can be accompanied by a few salad greens.
Ingredients for 4-6 servings
- 1 kg (2 1/4 lb.) Blood sausage, sliced 5 mm (1/4") thick
- 100 g (3 1/2 oz.) crushed walnut halves
- 2 Pears
- 2 oranges (juice and zest)
- 2 tbsp. orange flower water
- 8 sheets of gelatin, softened in cold water
  1. Peel, core and dice the pears into 5 mm (1/4") cubes.
  2. Pour the orange juice and zest into a saucepan; add the pears and a little water to obtain about 1 liter (4 cups) in total. 
  3. Cook over low heat for 15 minutes then add the gelatin and orange flower water. 
  4. Sauté the boudin noir slices for 3 minutes on each side and pat dry with paper towels. 
  5. Line the bottoms of parfait dishes with the pear compote, alternating layers of boudin and compote. Press everything down with a weight.
  6. Top with crushed walnuts. 
  7. Refrigerate overnight. Serve with toast bread slices and chutney. 
Photo and collaboration: VFC and the Centre d'information des charcuteries et produits traiteurs.
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