1 Heat your plancha to medium setting with a small dash of olive oil.
2 Place your 8 apricot halves, trimmed slightly so they stand upright, on the plancha. Add a little butter, 1 sage leaf, fine salt and ground pepper to each. Add your sliced onion to the side and cook gently for 10 minutes.
3 Using a spoon and rolling gently by hand, make 8 small boudin balls and place them inside your apricot shells. Cook for another 5 minutes.
4 Then, take a little of your caramelized onions and place it on each boudin shell.
Just before serving, add a few corn flake petals (for crunch) and a small sage leaf to each.
*Try to find a good butcher who makes his own boudin or find one with a Red Label. Personally I'm very fortunate because I shop at Moulineau located in La Roche/Yon, a butcher who certainly makes one of the best black boudins in France.
In the Vienne region, some local charcutiers once marinated their black boudin for a few hours in apricot juice before cooking. Uncommon, but it gave the pork flesh a very subtle floral note. Here, you don't marinate it, you just cook it alongside. Still smart: it shortens prep time.
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