Step 1
Wash the lemon and cut it in half.
Step 2
Crush the garlic cloves (skin on) with the flat of a knife.
Step 3
Put the lemon, the garlic and the sprig of rosemary inside the poulard.
Step 4
Tie the legs with kitchen twine and place it on a roasting tray. Season, drizzle with a little oil and pour in the white wine.
Step 5
Roast at 180º for 30–35 minutes, then turn it over.
Step 6
Wash the grapes, pull them off the stems and put 350 g in a blender jug (keep the rest).
Step 7
Add a little water (60 ml), blend and strain the juice. During roasting, baste the poulard with the juice from time to time.
Step 8
Keep it in the oven and cook it until it is time to serve. The roast poulard is ready.
