Boudin Noir

• 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