Best Boudin Blanc Terrine With Red Onion Confit Recipes

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BOUDIN BLANC



Boudin Blanc image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1/4 cup bread crumbs
1/3 cup cream
2 1/4 pounds boneless chicken breast and thigh, cubed
1/3 pound pancetta, cubed
1 1/4 tablespoons kosher salt
2/3 teaspoon ground white pepper
2/3 teaspoon ground coriander
1/4 cup brandy
1 tablespoon thyme
2 tablespoons parsley

Steps:

  • Soak the bread crumbs in the cream until soft.
  • Combine the remaining ingredients in a bowl and mix to combine well. Grind all ingredients twice in a meat grinder fitted with a 3/16-inch plate. Case in hog casings. Saute, grill, or poach.

BOUDIN BLANC TERRINE WITH RED ONION CONFIT



Boudin Blanc Terrine with Red Onion Confit image

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

Yield Serves 8

Number Of Ingredients 28

1 1/2 cups whipping cream
2 medium onions, chopped
5 teaspoons salt
3 bay leaves
3 whole cloves
1 large garlic clove, crushed
1 teaspoon pepper
1/8 teaspoon ground nutmeg
Pinch of dried thyme, crumbled
8 large shallots, minced
1 tablespoon butter
1 pound trimmed boneless center pork loin, sinew removed cut into 1-inch chunks, well chilled
3 eggs
6 tablespoon all purpose flour
1/4 cup tawny Port
3 tablespoons dried currants, minced
Lettuce leaves
Cracked peppercorns
Minced fresh parsley
Bay leaves
French bread baguette slices
3 tablespoons olive oil
2 large red onions, halved, sliced
3 tablespoons dried currants
3 tablespoons red wine vinegar
1 tablespoons canned chicken broth
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried, crumbled
1/2 teaspoon sugar

Steps:

  • Combine first 9 ingredients in heavy medium saucepan. Add 3 shallots. Bring to simmer. Remove from heat, cover and let stand 30 minutes. Chill overnight.
  • Preheat oven to 325°F. Line 7-cup pâté or bread pan with plastic wrap. Melt butter in heavy small skillet over low heat. Add remaining 5 shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Transfer to processor. Add pork, eggs, flour and Port and puree. Strain cream mixture, pressing on solids to extract as much liquid as possible. With processor running, add cream through feed tube and process just until combined with pork. Transfer to large bowl. Mix in currants.
  • Spoon mixture into prepared pan. Cover with foil. Place pan in large pan. Add boiling water to larger pan to within 1/2 inch of top of terrine. Bake until terrine begins to shrink from sides of pan and knife inserted into center comes out clean, about 1 1/2 hours. Uncover and cool on rack. Chill until cold. (Can be made 3 days ahead. Cover and chill.)
  • Line platter with lettuce. Arrange terrine atop. Sprinkle with pepper and parsley. Garnish with bay leaves. Spoon confit around sides. Serve with bread.
  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until crisp-tender, about 8 minutes. Add all remaining ingredients and stir until reduced to thick glaze, about 4 minutes. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill.) Serve warm or at room temperature.

BOUDIN BLANC



Boudin Blanc image

Boudin blanc is a white French sausage, a specialty from the Champagne Ardenne region of France. Enjoyed traditionally during Christmas in that region, it is now enjoyed year-round. Good thing, as it's marvelously delicious!

Provided by stella

Time 4h

Yield 10

Number Of Ingredients 21

1 pound cubed, cooked chicken
½ pound cubed fully cooked ham
3 cups white bread cubes without crusts
¾ cup whole milk
3 tablespoons unsalted butter, divided
5 cups finely chopped white mushrooms
4 medium shallots, finely chopped
½ medium lemon, juiced
2 large eggs, separated
¾ (8 ounce) container creme fraiche
¾ cup almond meal
⅓ cup dry sherry
1 pinch ground paprika
1 pinch cayenne pepper
1 pinch dried thyme
salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 ounces thin slices shaved black truffle
3 feet hog casing
1 dried red chile pepper
1 large bay leaf

Steps:

  • Roughly chop chicken and ham and place in a food processor. Process until well combined and finely chopped. Set aside.
  • Combine bread cubes and milk in pan over low heat. Cook, stirring constantly, until mixture turns into a paste. Remove from heat and set aside.
  • Melt 1 tablespoon butter in a large skillet. Add mushrooms, shallots, and lemon juice. Cook and stir until mushrooms are soft and all liquid has evaporated, 5 to 8 minutes. Remove from heat and let cool slightly.
  • Combine chicken-ham mixture, bread mixture, and mushroom mixture in a large bowl. Add egg yolks, creme fraiche, almond meal, sherry, paprika, cayenne, thyme, salt, and pepper; mix well with your hands until well combined.
  • Beat egg whites with an electric mixer in a large bowl until stiff, then gently fold into sausage mixture. Fold in parsley and truffle shavings. Cover mixture and chill for 1 hour.
  • Soak hog casing in cold water for about 30 minutes. Place the wide end of a sausage stuffing funnel up against the sink tap and run cold water through the inside of the casing.
  • Using a medium sausage stuffing funnel attachment, place the casing on the outside of the tube. Start passing the meat mixture through the funnel, stopping as it just starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
  • Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions.
  • Heat a large pot of water until lukewarm. Add sausages, chile pepper, and bay leaf; bring to just below simmering over low heat. Water temperature should be about 200 degrees F (95 degrees C). Keep sausages in the simmering water for 40 minutes. Drain well, then run sausages under cold water to stop the cooking.
  • Melt remaining 2 tablespoons butter in a skillet over medium heat. Add sausages and brown for about 7 minutes per side.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 16.1 g, Cholesterol 120.3 mg, Fat 23.7 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 492.9 mg, Sugar 3.2 g

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