Boudin Noir, Sautéed Spinach, Duck Fat Potatoes

When I was picking up the Bourbon Chicken Liver Mousse at Chop for New Year’s Eve, they had some Boudin Noir (also known as Blood Pudding) that caught my eye… So, I bought it and threw it in the freezer. Last night, I needed to improvise a meal and the Boudin Noir was the first thing that popped into my head.

I pan fried the links after slicing them up. I served with Sautéed Spinach and Duck Fat Potatoes. I also made a Crème Fraîche And Caper Sauce.

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I went with a bottle of the Sahti – a Dark Amber Saison with Juniper – from Propolis.

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