Stuffed pullet with foie gras, from the Nouvelle-Aquitaine region

Ingredients

6 servings

• 1 Label Rouge Landes farmhouse poularde
• 1 Label Rouge Landes foie gras
• 4 fennel bulbs
• 5 "Chantecler" apples
• 150 g gingerbread
• 80 g ginger
• spices (salt, black pepper and allspice)

Steps

1. 1

   Boil 4 halved fennel bulbs for 15 to 20 minutes.

2. 2

   Poach a 500 to 600g foie gras in simmering salted water for 10 minutes.

3. 3

   Completely debone the pullet starting from the back (once the carcass is removed, also debone the thighs and wings). Lay the resulting bird flat on the work surface to season: salt, pepper, allspice, and 80g of fresh ginger (peeled and thinly sliced).

4. 4

   Cut a 3cm-wide length from a gingerbread loaf (pound cake size).

5. 5

   Layer the following along the length of the pullet: the hearts of the fennel bulbs, the gingerbread strip, and the large lobe of poached foie gras.

6. 6

   Sew up the stuffed pullet, wrap it in an elastic roast netting, and cook in a cast-iron pot in the oven for 1.5 hours at 180°C.

7. 7

   Peel 5 apples and cut into 8 pieces each; pan-fry them with the cooking juices from the pullet.

8. 8

   Toast a few slices of the remaining gingerbread and let them cool before placing the foie gras slices cut from the small lobe on top.

9. 9

   Slice the pullet roast into 1.5 to 2 cm thick portions.

10. 10

    Serve each portion of pullet on a plate surrounded by 4 to 5 pieces of cooked apple and accompany with a gingerbread toast topped with foie gras.