1 Braeburn apple, in small balls formed using a Parisian scoop
100g/3½oz caster sugar
thyme sprigs, leaves picked
For the soft polenta
1 litre/1¾ pint chicken stock
200g/7oz quick-cook polenta
salt and freshly ground black pepper
To make the cured duck egg yolks, place the yolks in the soy, cider vinegar and caster sugar in a small bowl in the fridge. Cover and leave for 6 hours. Remove from the fridge and bring to room temperature when you are ready to cook the rest of the dish.
To make the boudin noir and caramlised apples, heat the oven to 220C/200C Fan/Gas 7. Place the oil in a roasting tin with the boudin noir and roast for 6–8 minutes, until cooked through. Rest in a warm place.
Heat the butter in a small frying pan until foaming and cook the apple balls for a few minutes to soften, then add the caster sugar and cook until caramelised. Add the Calvados to stop it darkening too much. Add some thyme leaves and season with salt and pepper to taste.
To make the cheesy polenta, bring the stock to the boil in a pan. Whisk in the polenta and stir in the cheeses and the butter. Taste, then season and add more boiling water or stock to loosen if necessary.
To serve, spoon the polenta onto two plates and slice over the black pudding, top with the egg yolks and spoon over the caramelised apple and juices.
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