Try this Rouelle of Poulard wrapped in Chard (Keller) recipe, or contribute your own.
Suggest a better descriptionTiming
Glueing the chicken takes 6 hours in the fridge and them cooking it another 90 minutes.
Notes
Poulard can be replaced by 2 large boneless skinless poularde breast halves. The Black Farmer does some nice ones.
FOR THE POULARDE (62?C , 90 minutes):
Cut away the legs and wings from the poularde; reserve for another purpose. Cut out and discard the wishbone. Cut away each breast half from the bone. Remove the skin and trim away any fat, sinew, and rough edges from the pieces. Remove the tenderloins from the breast halves and reserve for another use.
Place one breast underside up on the work surface. Sprinkle with salt and white pepper. Using a small basket strainer, sprinkle with a light dusting of the transglutaminase, as you would with confectioners'' sugar.
Place the second breast half underside down on top, with the thicker end over the thinner end of the bottom piece. Tear off a piece of 18-inch wide food-safe plastic wrap about 20 inches long and lay it on the work surface with a short end toward you. Lay the poularde across the center of the bottom of the plastic wrap and roll it up in the plastic, keeping it in the center and rolling as tightly as possible.
Holding the poularde, twist one end of the plastic wrap several times against the meat, then repeat on the other end, twisting in the opposite direction, to make a perfect cylinder. Tie the ends of plastic, keeping them tight against the poularde. Refrigerate for 6 hours to allow the transglutaminase to bond the breast pieces together.
Trim the large ribs from the leaves of Swiss chard. Blanch the leaves (use Big-Pot Blanching as suggested by Keller, page 268) until they wilt, then transfer to an ice bath to chill. Drain and dry on C-fold towels.
Lay a 20-inch-long piece of plastic wrap on the work surface, with a short end toward you. Lay out the chard in a single layer to make a rectangle large enough to enclose the poularde. Remove the poularde from the plastic wrap and lay across the chard. Roll up to enclose the poularde in the chard and twist the ends of the plastic to tighten and shape the poularde into a log as before, then knot the plastic at both ends. Refrigerate until cooking.
To complete: Cook the poularde at 62?C for 90 minutes.
Remove from the water and let rest for several minutes.
FOR THE POACHED PRUNES:
Bring the wine to a boil and flambe with the blowtorch to burn off the alcohol. Add the sugar and water, stirring to dissolve the sugar. Pour the liquid over the prunes and let sit for about 20 minutes, until the liquid cools to room temperature and the prunes have softened.
Lay 4 small pieces of plastic wrap on the work surface and rub each with a light coating of canola oil. Roll up a prune in each one, twist the ends to compress and shape the prunes, and tie the ends.
Then vacuum pack on high.
Set aside.
To complete: Reheat the prunes in the plastic in warm water. Carefully cut off one end of each plastic packet and press from the other side to remove the prune. Brush each prune lightly with olive oil and sprinkle with a pinch of sel gris.
FOR THE BACON GARNISH:
Lay the bacon on a thick, flat aluminium non-stick baking tray. Cover the bacon with greasproof paper and a gastronorm to weight it down. Bake at 165C for 20 minutes, then rotate the pan and cook for about 20 minutes longer. Check the bacon from time to time - it should be cooked but still malleable, not crisp.
Remove the slices from the pan and trim each slice into a rectangle that is about 100cm inches by 10cm wide. Return the bacon to the pan, cover and weight as before, and return to the oven. Cook for another 15 minutes.
You have to cut the bacon at this point in time, because if you do it later it will shatter!
Uncover and cook until crisp, about 5 minutes. The pieces may be crisp at different times, so remove them as they are done. Trim the ends if needed for a clean cut.
FOR THE WATERBOARD EMULSION:
If you have back bacon, cut the fat off about 500g of bacon and chop finely.
If you have streaky bacon, grind it on coarse and then medium.
Put in a small saucepan over low heat and allow the bacon fat to render. Pour off and reserve 30 grams of the bacon fat. Reserve the bacon and any additional fat for another use, if desired.
Heat a film of oil in induction Kenwood at 120C, allow to warm up for 5 mins. Add the shallot and sweat over low heat for about 2 minutes.
Add the stock and the 10 grams vinegar and simmer to reduce the liquid by half.
Whisk in the butter, then cool in ice and then transfer to a Vita-Prep, or keep the Vita-Prep in the fridge first.
Cover the top of the Vita Prep with clingfilm, and then make a tiny hole as if you were waterbaording a prisoner.
With the machine running on speed 2, waterboard the shallot-stock mixture by drizzling in the 75 grams of oil, followed by the bacon fat.
Season to taste with salt and a few drops of vinegar (don''t pour the vinegar in it''s very strong!). Blend at medium speed just until the sauce has emulsified; do not overblend, or it will break. Strain through a chinois or fine-mesh conical strainer.
AT SERVICE: Unwrap the poularde, trim the edges, and slice into 4 equal rounds. Spoon some of the emulsion onto each plate. Place a slice of poularde on the emulsion, and garnish with a prune and strip of bacon.
MAKES 4 SERVINGS
Timing
Glueing the chicken takes 6 hours in the fridge and them cooking it another 90 minutes.
Notes
Poulard can be replaced by 2 large boneless skinless poularde breast halves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 122 | ||
Calories from Fat: 106 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 12.4mg | 4 % | |
Sodium 149.5mg | 5 % | |
Potassium 54.3mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 122
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