Recipe: White boudin from Rethel with truffles and festive garnish

Name: White boudin from Rethel with truffles and festive garnish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 beautiful white boudins from Rethel*; 1 beautiful cooked truffle (mélanosporum) (40 g (1.4 oz)) cut into 12 slices; 150 g (5.25 oz) of organic peeled and vacuum-cooked chestnuts (or jarred); 2 apples (royal gala) peeled, sprinkled with lemon and cut into quarters; 50 g (1.75 oz) of duck fat; salt pepper celery salt; 10 cl (0.4 cup) of Jurançon (or sweet wine)

By chef patrick Asfaux 4.6/5 (9 reviews) · 🍳 18 made it

Prep 30 min

Cook 25 min

Total 55 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

4 beautiful white boudins from Rethel*
1 beautiful cooked truffle (mélanosporum) (40 g (1.4 oz)) cut into 12 slices
150 g (5.25 oz) of organic peeled and vacuum-cooked chestnuts (or jarred)
2 apples (royal gala) peeled, sprinkled with lemon and cut into quarters
50 g (1.75 oz) of duck fat
salt pepper celery salt
10 cl (0.4 cup) of Jurançon (or sweet wine)

Step-by-step directions

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