Boudin Blanc


  • 10 kg               Pork Shoulder, diced
  • 8 kg                 Chicken Thigh, ligaments removed
  • 4 kg                 Duck Fat
  • 6                      Oranges, zested
  • 6                      Lemons, zested
  • 4 bnch             Tarragon,  chopped
  • 4 bnch             chervil,  chopped
  •                         Coriander Seeds, toasted & pulverized
  •                         Caraway Seeds, toasted, & crushed
  •                         Fennel Seeds, toasted & crushed
  •                         Truffle pasted
  •                         Salt, Maldon
  •                         Pepper, ground 


  • It is imperative that all equipment is kept cold, I suggest cooling equipment in the refrigerator prior to use.

  • Pass the proteins through a fine mincer into a cold bowl.

  • It would be best to mix the remainder of ingredients in with an elliptical mixer, using the paddle on low to medium setting.

  • Add the proteins, the fat, zests, and spices, and allow to mix through thoroughly.

  • Add the herbs and the truffle.

  • Season to taste, and refrigerate for an hour prior to use.

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