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fatted calf boudin noir and smoked duck breast


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fatted calf boudin noir and smoked duck breast

augustiner | Dec 14, 2008 03:57 AM

today i picked up a couple of fatted calf's boudin noir, and i have a couple questions. a quick search didn't show up any mentions of it here. it was a trip to ireland five years ago that opened up the world of blood sausage, or black pudding, to me. i always turned away from the soondae, or blood sausage as it's sold on the side of the road in korea back in high school, but that was then. i trust the fatted calf for the most part, but there's a difference between eating a couple thick but coin-sized rounds of black pudding with a fry-up and eating a whole sausage. the most recent version i had was at suppenkuche, where it seemed oddly mealy with a tough casing, without much seasoning. almost like eating the blood cakes in a vietnamese bun bo hue but wrapped in a toothsome casing. well no, it was nowhere near that bland, but it wasn' was just ok.

so i threw my new purchase in the freezer (because i might not have a chance to eat them for a few days and i hear they're really perishable), and and planning on cooking them up later with some mashed potatoes and or fried apples.

long story short, what do you fatted calf fans think of the boudin noir? how best served? is it seasoned well? and while on this topic, can anyone weigh in on boccalone's blood sausage?

also i picked up a smoked duck breast from fatted calf. the skin side is scored and the bottom flesh is coated in spices. when sliced, the meat is a bright pastrami shade of delicious smoked pink, and the flavor is rich and decadent. and pricey. the single breast put me back almost $18. i make that OK in my head because it's going to be served up at a friend's holiday party, and tis the season....

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