Boudin Blanc with Caramelized Onions, Bacon Lardons and Sauce

Boudin Blanc with Caramelized Onions, Bacon Lardons and Sauce

by Chef Robert Wiedmaier, Marcel’s 

Yield: 30 Boudin0 

Ingredients

17 ounces                    Boneless, skinless chicken breast

8 ounces                      Foie gras

5 ounces                      Squab breast [can substitute duck breast]

4 3/4 cups                    Heavy cream, divided

To taste                       Salt

3 tablespoons              Chicken glace [chicken stock that has been reduced until thick and syrupy]

1 tablespoon                White truffle oil

2 tablespoons              Chopped fresh truffles

8 ounces                      Bacon lardons

2 strands                      Hog casings [enough for 30 boudin] 

Procedure

Grind chicken, foie gras, and squab breast twice through a meat grinder. Transfer ground mixture to a stainless steel bowl and set bowl into another filled with ice. Next, pour .5 cup of heavy cream and 1 tablespoon of salt over mixture and put bowls in refrigerator to chill for 25 minutes. 

Remove bowl with meat mixture and incorporate cream with a rubber spatula.  Incorporate an additional 4 cups of cream very slowly, whipping with the rubber spatula, adding a dash of salt and then a little cream, alternating until the 4 cups of cream have been mixed in. Pass mixture through a tamis or fine mesh strainer and set aside. 

In a bowl, combine chicken glace and remaining .25 cup cream. Incorporate into meat mixture.  Add white truffle oil and fresh chopped truffles and combine. Tie the end of the hog casing.  Stuff meat mixture into the casing with a sausage stuffer or pastry bag. Tie the links with butcher’s twine.  Poach sausages in hot salted water until firm, about 15 minutes.  Do not let water boil. Next, to make the bacon lardons, cut slab bacon into medium dice and cook on the stove until crispy. 

Assembly

Plate and spoon sauce [see below] over boudin blanc.  Top with bacon lardons.

Sauce

Ingredients

3 tablespoons                          Unsalted butter, divided

1 each                                      White onion, diced

.5 cup                                      Madeira wine

1 cup                                       Veal stock

To taste                                   Salt

To taste                                   Pepper

Procedure

To a saucepan over medium heat, add 2 tablespoons butter and then the onion.  Cook, stirring, until the onion is caramelized, about 5 minutes.  Deglaze with Madeira.  Add veal stock and 1 tablespoon butter.  Cook over low heat for 5 minutes.  Season to taste with