Step 1
Start by cleaning any remaining feathers off the poulard.
Step 2
Next, fill a syringe with the brandy and inject it into the poulard, going in a little more around the breasts, as that is the part that tends to end up driest.
Step 3
With the brandy injected, season the poulard with salt and pepper to taste, inside and out.
Step 4
Preheat the oven to 150º for 15 minutes and, once it is ready, add the extra virgin olive oil, half the white wine, a glass of water, the garlic cloves and the poulard. It may look like a lot of liquid, but this gives the oven enough humidity to keep the poulard from drying out.
Step 5
Roast for about 2 hours at 180º, basting with the remaining wine every 30 minutes so it stays juicy and the skin does not burn.
Step 6
Once everything is ready, leave the poulard in the switched-off oven and pour the juices into a sauce boat.
