John Myers
Poulard
The perfect poulard recipe with a picture and simple step-by-step instructions.
for seasoning
- 1 piece Squeezed lemons
- 3 tbsp Olive oil
- Salt, pepper, smoked paprika, Espelette pepper
- I got the fresh poulard yesterday in France;), wash it, pat dry and put it on the poultry roaster.
- Mix the oil with salt, pepper, paprika and allspice and brush the bird all over.
- The stove is now preheated to 120 ° C (top and bottom heat) and the poulard can be put in the oven. It just fit in;).
- Mix the juice of the lemon with the rest of the seasoning oil.
- After 3 hours, remove the poulard, turn the stove to 175 ° C and brush the poulard with the lemon spice.
- Now the bird comes back into the oven for 20 minutes and that’s it.
- I have not eaten any poulard soooooo tender and tasty AND most of all, the oven stayed almost clean and the underfat is completely gone :).
- Have fun cooking, bon appétit!
Facebook Comments