Corn poulard on a warm bed of lettuce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Drain the corn on a sieve. Wash basil, dab dry and cut into fine strips. Dice cheese. Mix corn with basil, mozzarella cubes, egg, breadcrumbs, salt and pepper.

2. 2

   Wash the poulard, dab dry and season inside with salt and pepper. Fill the poulard with corn mixture. Close the opening with a wooden skewer. Place in the fat pan of the oven with the breast side facing upwards and roast in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.

3. 3

   Mix 2 tablespoons of oil with salt, pepper and paprika. Brush the poultry with it 15 minutes before the end of the cooking time. Deglaze the roast gradually with chicken stock. Pour stock over the poultry several times.

4. 4

   Meanwhile clean the lamb's lettuce, wash thoroughly and drain well. Peel and finely chop the onion. Cut the bacon into fine cubes as well. Wash the tomatoes, remove the stalk. Cut tomatoes into slices.

5. 5

   Remove wooden skewers. Remove meat and keep warm. Dissolve the sauce stock with 1/8 litre water and pour through a sieve. Bring to the boil, stir in sauce thickener, bring to the boil again. Refine sauce with crème fraîche.

6. 6

   Season to taste with salt, pepper and Marsala. Skip the bacon in a pan. Add the onion and fry briefly until transparent. Add vinegar and remaining oil, season to taste with salt and pepper. Mix tomatoes and lettuce with warm marinade and arrange on a plate with the poulard.

7. 7

   Add extra sauce. Fresh white bread tastes good with it.