Ingredients for 4 servings:
Remove the skin from the boudin noir and slice it into thick rounds.
Peel and core the apples: dice 2 apples into large pieces and thinly slice the other 2.
Arrange the apple slices on baking paper, brush with melted butter, and dry them in the oven at 120°C.
Gently sauté the diced apples in butter until tender.
Thinly slice the pork belly and sear it in a hot pan.
Reduce the port wine in a saucepan until nearly evaporated, then add the veal jus and reduce by three-quarters. Finish by whisking in the remaining butter off the heat. Season with salt and pepper.
Plate by fanning out alternating slices of dried apples and boudin noir.
Top with a small dressed Batavia salad, flanked by mounds of diced apples. Add a slice of seared pork belly atop the salad.
Drizzle sauce over the boudin and around the plate.
Bon appétit!
The Landes boudin noir and ventrèche are sourced from Goubie Charcuterie in Mont-de-Marsan, Landes—renowned for their artisanal craftsmanship.
