Boudin Noir

Black pudding

Preparation info
    • Difficulty


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By Pierre Koffmann

Published 2012

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  • 100 g/4 oz duck fat
  • 300 g/11


Prepare the cooking stock the day before by boiling all the ingredients for 2½ hours. When the pig’s head is cooked, take it out of the stock and cut into 5 mm/¼ in pieces.

In a large saucepan, melt the duck fat and cook the chopped onions very gently for 20 minutes. Add the cream and cook for 5 minutes. Put in the chopped meat from the head and warm through, stirring continuously. Add