Stuffed Poulard Breast With

parsley, chopped – finger carrots ermoehren

Remove the poulard breast so that the two breasts with the skin are still attached. Heat the milk, season the white bread cubes with salt, pepper and nutmeg and pour the hot milk over them. Briefly infuse, add the egg and mix. Dice the apple and liver. Sauté the liver cubes and season with salt and pepper. Sauté the apple cubes and extinguish with a little Calvados. Add the fried apple and liver cubes to the bread mixture form, perhaps seasoning and adding parsley.

Unfold the breast, season with salt and season with pepper, form the stuffing in the interstice, fold it, enclose it with the chicken skin and wrap it with twine.

Blanch the vegetables, remove them from the water (with bite) and glaze them with butter.

Fry the poulard breasts briefly on four sides in hot oil and roast in the stove for about 15 minutes, depending on their size.

Take out, remove the thread, cut into slices and serve with the glazed vegetables and the red wine sauce.

Our tip: Use high-quality red wine for a particularly fine taste!

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