John Myers
Contents
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Ingredients
For the marinade:
- 2 tbsp Paprika powder
- 0,5 tsp Pepper
- 1 tsp Salt
- 1 Pc. Clove of garlic
- 3 tbsp Vegetable oil
For the corn poulard:
- 5 leg Corn poulard with skin
- 6 Pc. Roll from the day before
- 1 Pc. Onion
- 1 bunch Parsley
- 4 Pc. Chicken liver
- 1 Pc. Egg
- 2 tbsp Goose fat
- 150 ml White wine
- 1 tsp Salt
- 0,5 tsp Pepper
For the truffled nokedli:
- 500 g Wheat flour handy
- 5 Pc. Eggs
- 1,5 tsp Salt
- 1 tbsp Grated truffle
- 1 Pc. Sliced truffle
- 100 ml Truffle oil
- 200 ml Mineral water
Instructions
Marinade:
- Put all the ingredients for the marinade in a bowl and mix. Then set aside.
Stuffed corn poulard:
- Place the rolls in lukewarm water and set aside. Wash the meat and pat dry.
- Now chop the onion, parsley and liver and heat a pan with goose lard.
- First steam the onion until translucent and then fry the liver for about 1 minute. Then take the pan off the heat and let the onion-liver mixture cool down.
- Thoroughly squeeze out the soaked rolls and transfer to a bowl. Mix the chopped parsley with the egg, salt, pepper and the liver and onion mixture to a filling.
- Carefully remove the skin from the meat, salt the inside of the resulting "pocket" and press the prepared filling evenly between the meat and the skin.
- Brush the chicken legs generously with the marinade on both sides and leave to stand on a baking sheet for at least 2 hours.
- Then preheat the oven to 220 ° C and put some goose fat between the poulard legs.
- Then prepare another marinade without garlic and fill up with 150ml white wine. Brush the top of the meat with it and cover the baking sheet with aluminum foil.
- Then bake the legs for 30 minutes at 200 ° C top / bottom heat.
- Then take the baking sheet out of the oven, carefully fold away the aluminum foil and coat the meat with the marinade again. Put the aluminum foil back over the baking sheet and bake for another 30 minutes.
- Then take the baking sheet out of the oven and remove the aluminum foil. Brush the meat with the remaining marinade and bake for 20 minutes without a cover.
- Increase the temperature to 230 ° C and bake the skin to the desired degree of browning with visual contact. This process takes about 5 minutes.
Truffled Nokedli:
- Mix the flour, salt, truffle and eggs together and slowly add mineral water until the consistency of the dough becomes viscous and bubbles.
- Bring a large saucepan with salted water to the boil and scrape the Nokedli dough into water in portions or pour it through a spaetzle press.
- When the nokedli are on top, skim off with a sieve, rinse and mix with the truffle oil in a separate bowl.
- Do the same with the rest of the dough. Toast the nokedli briefly in your pan before serving,
Nutrition
Serving: 100gCalories: 332kcalCarbohydrates: 3.4gProtein: 1.2gFat: 33.6g
