Summary

Ingredients

• 1 fresh poulard (s), at least .2 kg, preferably from French rearing

For the marinade:

• 3 shallot (s)
• 3 clove (s) garlic
• 100 g celery
• 50 g carrot (s)
• 1 sprig rosemary
• 1 sprig thyme
• 2 bay leaves
• 2 clove (s)
• 6 peppercorns, crushed
• 1 tablespoon olive oil
• 1 bottle red wine, from Burgundy
• 1 dash cognac
• salt and pepper
• 2 tablespoon olive oil, for frying
• 250 g mushrooms
• 1 tablespoon clarified butter, for frying

Print Recipe Pin Recipe

Instructions

1. Chop the vegetables and fry them in 1 tablespoon of olive oil. Add herbs and spices and deglaze with the wine and cognac. Bring everything to a boil and set aside to cool.
2. Divide the poulard like this: release the breast, cut in half and divide the halves again. Release the legs cleanly, halve the back if necessary or use the wings to boil a stock in which to cook the side dishes.
3. Remove the skin from the breasts and legs and place in the meanwhile cold marinade for 2 days. Stir more often. After the 2 days, remove the meat, dry it well, season with salt, pepper and fry in oil.
4. Pour the marinade through a sieve and simmer very slowly with the poulard pieces in a cast-iron saucepan.
5. Since the clubs take considerably longer, I would only add the breasts in the last 20 minutes or so. When everything is done, remove the meat, set aside and reduce the marinade.
6. During this time, fry the cleaned and quartered mushrooms in clarified butter, season with salt and pepper. When the marinade has boiled down enough, pour it through a sieve, add the pieces of meat and mushrooms again and serve.
7. In addition, you can cook vegetables such as potatoes, carrots, etc., which have been cooked in the broth from the wings and back, and serve as a side dish.
8. It is necessary to purchase a very good wine and a really high quality animal in order to get such an incomparably delicious dish.