Cheesy polenta with boudin noir, cured duck egg yolk and caramelised apples

00. Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cured duck egg

  • 2 duck egg yolks
  • 100ml/3½fl oz light soy sauce
  • 50ml/2fl oz cider vinegar
  • 1–2 tsp caster sugar

For the boudin noir and caramelised apples

  • dash oil
  • 2 x 150g/5½oz boudin noir
  • 100g/3½oz butter
  • 1 Braeburn apple, in small balls formed using a Parisian scoop
  • 100g/3½oz caster sugar
  • splash Calvados
  • thyme sprigs, leaves picked

For the soft polenta

  • 1 litre/1¾ pint chicken stock
  • 200g/7oz quick-cook polenta
  • 150g/5½oz Parmesan
  • 150g/5½oz Taleggio
  • 150g/5½oz butter
  • salt and freshly ground black pepper