Recipe: White boudin from Rethel with truffles and festive garnish

1 Preheat your oven to 160°(th5+)

2 In a dish pour your duck fat and place your 4 boudins, then put in the middle of the oven when it reaches temperature turn them over 10 minutes later then leave for another 10 minutes.
Remove them from the oven and transfer to a plate, then make 3 fine slits in each and insert a truffle slice into them then cover with aluminum foil.

3 Put your cooking dish back on the heat and brown your apple quarters in it, salt and pepper them, when they are golden, add your chestnuts sprinkle with a little celery salt then after 5 minutes pour in the white wine, turn off the heat place the boudins and the rendered juices and cover.

4 On 4 hot plates alternate apples and chestnuts then the boudin, heat your jus and pour it boiling over.
*This white boudin is the only holder in France of the IGP designation