Filled poulard

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Remove the skin from the sausage. Cut the sausage into small cubes. Chop 50 g nuts into small pieces. Peel celery and cut into small cubes. Peel garlic and chop finely. Cut the rind off the bread. Cut bread into small cubes.

2. 2

   Wash the parsley and marjoram, shake dry and put 2 stalks of marjoram aside. Pluck off the remaining marjoram and parsley leaves and chop finely. Mix sausage, nuts, celery, garlic, bread, crème fraîche, egg yolk and chopped parsley and marjoram in a bowl.

3. 3

   Season with curry, salt and pepper.

4. 4

   Wash the poulard inside and out and dab dry. Fill the poulard with the bread mixture and close the opening with kitchen string or wooden skewers. Season the poulard with salt. Spread oil on a flat ovenproof dish (frying pan/roaster).

5. 5

   Place the poulard in it and spread with 20 g butter. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 hour. Pour on approx. 150 ml water and pour over the roasting liquid several times during the cooking time.

6. 6

   Peel and chop the potatoes and cook them in salted water for about 20 minutes until soft. Bring milk and 20 g butter to the boil. Grate parmesan. Drain potatoes. Pour milk to the potatoes and mash to puree.

7. 7

   Fold in parmesan, season with salt, pepper and nutmeg and keep warm.

8. 8

   Take the poulard out of the roaster and keep it warm. Carefully drain or skim the fat from the mould. Pour 150 ml water into the mould and dissolve the frying set. Bind the sauce with sauce thickener and simmer for about 3 minutes.

9. 9

   Carve the poulard and cut the breasts into slices. Arrange the chicken pieces, sauce, some filling and parmesan mashed potatoes on plates. Garnish with marjoram and walnut halves.

Nutrition Facts

KCAL
980 kcal

CARBS
35 g

FATS
60 g

PROTEINS
75 g