Summary

Ingredients

• 1 poulard (s) (corn poulard), approx. .4 kg
• Salt and pepper from the mill
• 120 ml milk, lukewarm
• 21 g yeast
• 15 g suar
• 275 g flour, sifted
• 2 shallot (s)
• 20 g butter
• 1 egg (s)
• 1 pinch (s) salt
• 3 oranges, peel one organic orange, juice all, approx. 200 ml
• 1 tablespoon thyme
• 30 g cane suar, brown
• 400 ml vegetable stock

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Instructions

1. Rinse the corn poulard and pat dry. Salt and pepper inside and out.
2. For the yeast dough, sieve the flour into a bowl and form a hollow. Pour in the milk, sprinkle the sugar over it and crumble the yeast into it. Cover and let rest for 10 minutes.
3. In the meantime, peel the shallots and cut into fine cubes. Heat the butter in a pan and steam the shallots until translucent.
4. Add an egg, salt, orange peel and the finely chopped thyme to the dough and knead everything well until a smooth dough is formed. Let the dough rise to double its size.
5. Preheat the oven to 180 - 200 ° C fan-assisted air.
6. Place the corn poulard breast down in the juice pan and put on the lower level in the oven. Mix cane sugar, orange juice and vegetable stock together. Mix well so that the sugar dissolves. Pour over the corn poulard and fry for about 1.5 hours. Baste the juice over and over while frying.
7. Turn the corn poulard halfway through and add the yeast dumpling to the juice pan.
8. Take the cooked corn poulard out of the pan and cut with poultry shears. Cut the yeast dumpling into slices. Arrange both with the sauce and serve.
9. The yeast dumpling serves as a side dish, and if you like, you can also serve it with a salad or vegetables.