Filled poulard

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat the fat in a pot and fry the onions in it until transparent. Add rice. Braise briefly and add stock. Let the rice swell at low heat for about 20 minutes. Clean and wash the bell peppers and cut them into thin strips. Cut 2 chillies lengthwise, remove seeds and cut pods into thin rings. Add bell peppers and chillies to the rice and cook for 5 minutes. Roast the cashew nuts in a dry pan until golden brown. Drain the bamboo shoots on a sieve. Wash the thyme, dab dry and remove the leaves, except for a few for garnishing. Mix cashews, bamboo shoots and thyme into the finished rice. Season to taste with soy sauce and salt. Wash the poulard under cold running water, dab dry and salt inside. Fill the poulard with half of the rice mixture and add it with wooden skewers. Tie the legs and wings together with kitchen string. Mix oil, 1/2 teaspoon paprika, 1-2 teaspoons soy sauce and a little salt. Place the poulard on an oven rack, breast side down, and place the oven fat pan, rinsed with water, underneath. Brush the poulard with the spice mixture and roast in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 1 hour. After half of the roasting time, turn the poulard over and brush it with the remaining spice mixture. Remove the rack from the oven and remove the wooden skewers and kitchen string from the poulard. Put the rest of the rice mixture into the fat pan with the gravy and heat the rice in it. Then spread on a plate and arrange the poulard on top. Serve garnished with chillies and thyme

2. 2

   Record: Bernardaud

3. 3

   Glasses: Christinenhütte