Soak both the prunes and the dried apricots in brandy the night before. The next day you will see they have plumped up; drain them through a sieve and set aside both the leftover brandy and the rehydrated fruit.
Joint the poulard: first separate the hind quarters, drumstick and thigh. Then take the breasts off the carcass, cut the small wing joint away and keep the carcass and the neck to make stock. When boning, the key is always to look for the joint and to cut tendons and connective tissue very carefully. Never cut through bone.
Season the poulard with salt and pepper and, in a wide pan over medium-high heat, add a good glug of extra virgin olive oil and sear the pieces on all sides until golden. Remove and set aside.
In the same pan, add the onion cut into 1 cm pieces and caramelise over medium-low heat. Halfway through, add the peeled and chopped carrots and caramelise both vegetables together.
Meanwhile, prepare the majado. In a frying pan add a drizzle of extra virgin olive oil, the parsley leaves, day-old bread cut into cubes, a handful of hazelnuts and two unpeeled garlic cloves. Cook over medium-low heat until the garlic is roasted. Transfer to a mortar, pound and, once everything is very fine, add a drizzle of oil until you have a paste; you can optionally grate in a small truffle. Set aside.
Once the vegetables are golden, add the rehydrated fruit, the pine nuts and the sprig of thyme. Cook for 1 minute over high heat. Add the brandy left over from soaking the fruit and let it evaporate. Stir in a heaped spoonful of the majado and fry for a minute to combine. Add the seared poulard along with all the juices it has released.
Sauté briefly to blend the flavours and add the port. Let it reduce until the alcohol evaporates, then cover with water. Turn the heat down to medium-low so it cooks slowly for about 35–40 minutes, or until the poulard is done.
