Poularde stuffed with foie gras from the Nouvelle-Aquitaine region

Method

1. 1

   Boil 4 bulbs of fennel cut in half for 15 to 20 min.

2. 2

   Poach a foie gras 500 to 600 g in simmering salt water for 10 min.

3. 3

   Completely dissipate the foal starting with the back (once the carcass is removed, also dissipate the thighs and wings). Then lay down the paletot so obtained on the worktop to season: salt, pepper, wood of India and 80 g of fresh ginger (pelt and minced at the finest).

4. 4

   Cut 3cm side length in a sliced bread (4 quarters mould size).

5. 5

   Place in successive layers over the entire length of the foal: the heart of the fennel bulbs, the slice of gingerbread and the large poached foie gras lobe.

6. 6

   Sew the chicken so garnished before emmailing in an elastic roast fillet and bake in a cast iron pot for 1h30 at 180°C.

7. 7

   Peel 5 apples and cut them in 8 to fry them with cooking juice from the ointment.

8. 8

   Grill a few slices of the remaining gingerbread and let them warm before leaving the foie gras slices cut into the small lobe.

9. 9

   Slice the chicken roast in a 1.5 to 2 cm thick portion.

10. 10

    Serve on the plate each part of the chicken surrounded by 4 to 5 pieces of cooked apples and accompany with a toast of foie gras bread.

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