Boudin Noir

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Recipes>Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts

Boudin Noir "Parfaits" with Pears, Orange Flower Water and Walnuts Recipe

Recipe

Flora Mikula, restaurant Flora Mikula, Paris

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

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

Method

Peel, core and dice the pears into 5 mm (1/4") cubes.
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.
Cook over low heat for 15 minutes then add the gelatin and orange flower water.
Sauté the boudin noir slices for 3 minutes on each side and pat dry with paper towels.
Line the bottoms of parfait dishes with the pear compote, alternating layers of boudin and compote. Press everything down with a weight.
Top with crushed walnuts.
Refrigerate overnight. Serve with toast bread slices and chutney.

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Photo and collaboration: VFC and the Centre d'information des charcuteries et produits traiteurs.

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