DAY 1
Bone the poulard. Keep the carcass and the leftover bones for another recipe. Prepare the stuffing: heat a frying pan and toast the pistachios and pine nuts. Remove and set aside. In the same pan, add a little oil and sweat the onions, cut into brunoise. Drain off the oil if necessary.
In a bowl, put:
- The breadcrumb soaked in milk and squeezed out
- All the meats for the stuffing, minced beforehand
- The sweated onion
- The 2 whole eggs
- The sautéed pistachios and pine nuts
- The small tin of truffle
- The brandy
- Salt and pepper
Mix the stuffing thoroughly and let it rest for a good while so the flavours come together. Then stuff the poulard with it. Sew up the opening used for boning with kitchen twine. Shape the bird nicely and truss it with the same twine.
Leave it in the fridge overnight to rest.
DAY 2
Prepare the poaching: you need a large pan, where you place the bird with all the vegetables. Cover with water. Start over medium heat so that the impurities rise to the surface, and skim them off. Then cover the pan and keep the heat low, without letting it boil. That way the poulard cooks gently and the meat does not dry out.
An hour and a half is enough. If you are unsure whether it is done, pierce it with a needle: if the liquid runs clear, it is ready.
Let it cool in the broth. Once cold, lift the bird out of the broth, untruss it and it is ready to eat, though it is better to rest it in the fridge for a few hours so it is easier to carve.
The broth from this cooking, once strained, is delicious and will make an excellent consommé, as well as serving for other dishes.
Make the red wine sauce
Melt the butter in a small pan and brown the finely chopped shallots in it. Deglaze with the red wine, let the alcohol evaporate and add the broth. Stir in the spoonful of meat concentrate and mix well. Dissolve the cornflour in a little broth and pour it into the pan. Check for salt, lower the heat and stir continuously until you have a glossy sauce. Take off the heat and set aside.
Make the garnish
In a bowl, put:
- The mustard
- The vinegar
- Lemon juice
- Garlic powder
- The extra virgin olive oil
- Chopped parsley
- Salt and pepper
Whisk with a fork to combine well. Set aside.
Heat a little oil in a frying pan and sauté the mushrooms over high heat. When they have released their water, add the butter. Cook over medium heat, add the wine and stir in the boiled baby potatoes. Finally add the chestnuts and the mustard dressing. Cook over medium heat until the sauce comes together. Adjust the salt if needed.
To serve
Carve the poulard into rounds and serve on a platter, with the sauce in its sauce boat and the garnish in a handsome dish.
… and you are ready to enjoy this delicious dish.
