Poulard Breast




Rating: 3.57 / 5.00 (7 Votes)


Total time: 5 min

Servings: 4.0 (servings)

For apple and potato casserole:








For poulard breast in white wine:








Instructions:

Peel apples and cut into slices. Peel the potatoes and cut into fine slices. Layer apples and potatoes alternately in a buttered gratin dish. Mix whipped cream and creme fraiche, season with salt, boil and cook until semi-solid. Then pour over the casserole and cook in the oven at 180 C for 20-25 minutes.

Rinse and dry the poulard breasts, season with salt and pepper and brown in clarified butter. Extinguish with white wine, cover and cook for about 20 minutes. Remove the poulard breast and keep warm. Fill up the roast stock with whipped cream, boil to half and season.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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