Boudin
I was inspired to try this by watching Daniel Boulud at the star chefs congress. They did pigs trotters, but pork really doesn’t sell too well at the Bike unless it’s in the form of bacon. So I improvised and used duck, which flies out the door every night. I braised the duck legs, shredded the meat, and combined it with ground breast meat, ground skin, hearts, livers, and kidneys. Herbed it up, and seasoned it. Rolled it into a little boudin, and poached it till medium rare. Then i wrapped it in caul fat, and browned it all over. Sliced it down, and pan fried it. The bones of the duck were used to make jus. I was really impressed with the texture more than anything. It was very soft, and had great mouth feel. I really want to try to utilize all of the parts of the animals that we get in, but most times it’s a hard sell. If something must die to make it to your plate, then we should at least do it justice by utilizing everything and wasting nothing. It is served with turnips, shaved brussels sprouts, upland cress, and duck jus.
September 19, 2008 at 6:01 am
I understand your reasoning with eating all the parts of the poor beasties and if you served this and I didn’t know about the offal I would probably love it, soft texture and very full flavour, it looks delicious.
September 19, 2008 at 6:37 am
thanks brother. Yeah the offal is a real hard sell over here, so usually i don’t say anything until someone is finished, and then i tell them, and they are like, wow, i never would have known.
September 19, 2008 at 8:54 pm
mmmm an amazing mouthful this the words and the sensual delight to feel in the mouth
when i saw boudin on paul’s page, i thought it was bread, and my recent poetry post and broadside is called bread…but this is called boudin because it is in the shape of a little bread roll, yes?
tell me, paul, when might we meet and eat there and possibly even dine with you too mr cox?