I'm not a big fan of holiday classics. If I have to do a dinner or lunch at my desk this time can be a bit unusual because it may not fall into the classic and just try to balance the dishes in textures, flavors, temperatures without noticing too much on the protocol. But sometimes there are recipes that captivated me and I can not resist to make and one can hardly be over Christmas that fills Poulard.

Throughout the year I can roast lamb or suckling pig typical of these dates, but to make a recipe like this I have to be "more inspired" and nothing like the inspiration for these dates and what is more important these days off to let you have time to buy everything you need and of course to make it.

Also I have to say that the taste for this recipe comes from my mother that makes it dramatically, so I can not imagine! as in many other recipes and influence the quality of your kitchen, do you have a weakness for certain dishes and recipes comparison difficult.

In my opinion the secrets of Poularde are two: the first filling, it is not because of its difficulty but because it can have many shades and ingredients that make each making a different, and the second side dishes. Despite being able to carry multiple ingredients in your fill, you will perfect trimmings and the variety and quality of the development of these accompaniments are essential to the successful final tasting of the dish. You can go with almost anything potatoes, candied, fried or mashed potatoes, apples or stewed chunks, mushrooms, whole or pureed chestnuts, onions glacé or crystallized, jams, chutneys, etc.. They try to give variety and quality and taste each with fittings the most appreciated without prejudice to do with them all.

Ingredients for the Poularde and filling (serves 6)
1 boneless Poulard (weigh about 1.8 to 2 kg)
600 grams of minced meat (half beef and half pork)
100 g of fresh duck foie
1 Pippin apple
8 pitted ripe plums
8 pitted dried apricots
2 tablespoons seedless raisins
2 tablespoons pine nuts
3 eggs
1 black truffle (Tuber preferably Melanosporum)
1/2 cup of brandy
1/2 cup of palocortado
2 thick slice of bread crumb very
Pinch nutmeg
Pinch ground cinnamon
Lard oil or 0.4 degree
Pepper
Salt

Ingredients for the lining of the Onion Confit
5 medium sweet onions
20 g butter
20 g of oil acidity 0.4
4 tablespoons brown sugar
1/2 cup sweet wine Pedro Ximenez

Ingredients for the lining of Chestnut Puree
1/2 pounds of chestnuts
15 gr of butter
Milk

Ingredients for the garnish Applesauce
4 Apple pie
2 tablespoons sugar
1/2 cinnamon stick
1/4 cup of water

Ingredients for the garnish Sautéed Mushrooms
1/2 kg of Boletus (not Christmas season, but frozen is pretty good)
1 clove of garlic
20 g of virgin olive oil
Salt

Ingredients for Mashed lining
1/2 pounds of cooked potatoes
25 g of butter
Milk

Ingredients for Glazed Onions garnished
1 small onion network
20 g butter
20 g of oil acidity 0.4
2 tablespoons brown sugar
1 dash of Brandy
1/4 cup of broth

Preparation of the lining of the Onion Confit

1. Peel and cut onions in half and the halves into slices.
2. Put in a pot or pan down the butter and oil.
3. Sauté the onion for about 10 minutes over medium heat initially and subsequently be soft until it begins to be transparent.
4. Allow 5 minutes covered over low heat.
5. You add sugar, stir and leave for 5 minutes over medium heat covered.
6. Turning up the heat and add the wine watching him not to burn the onion and let it reduce another 5 or 10 minutes over medium heat.
7. After the cooking was allowed to cool before serving.

Preparation of the lining of Chestnut Puree

1. Boil the chestnuts in water with your skin for about 10 minutes allowing us to peel more easily.
2. Put the peeled chestnuts in a saucepan and cover with milk.
3. Are removed from time to time until the chestnuts are tender.
4. Chestnuts are removed and mixed with the butter with the help of a blender.
5. While creams are added to milk to cooking to give the desired texture puree.

Preparation of the lining of Applesauce

1. Peel and cut apples into small pieces removing the heart.
2. They put the pieces in a saucepan and add water, sugar and cinnamon.
3. Stir everything, cover and cook about 40 minutes.
4. After the cooking was allowed to cool before serving.

Preparation of the lining of Sauteed Mushrooms

1. Fungi are filleted in lámiinas not too thin.
2. Heat the oil in a skillet over medium heat.
3. Oil is added to the sliced ​​garlic and when golden leaves.
4. Are added mushrooms and sauté over medium heat for about 8-10 minutes, stirring frequently.
5. Shortly before the end is added a pinch of salt.
6. Once the cooking served hot.

Preparation of the lining of Mashed Potatoes

1. Boil peeled potatoes in water trozeadas with a little salt.
2. Are removed from time to time until the potatoes are tender.
3. Potatoes are removed and mixed with butter with the aid of a mixer.
4. While stirring and if necessary we add a little milk to give the desired texture to the puree.

Preparation of the lining of Glazed Onions

1. Peel the onions but leave whole.
2. Put in a pot or pan down the butter and oil.
3. Sauté onions 8 to 10 minutes over medium heat initially and subsequently be soft until it begins to be slightly browned.
4. Add the sugar and continue cooking until they go to have a golden blonde color.
5. Add the brandy and burn until the flame goes out.
6. Add broth and simmer over low heat for 20 or 30 miuntos.
7. Once the cooking is served hot or warm.

Preparation Poularde

1. The Poularde us have boning poultry (custom) but can still be a few feathers should be removed. Clean the outside and inside to remove any and dry with a paper towel or clean cloth if necessary.



2. Itch plums and apricots and raisins along with the will to macerate with the palocortado.
3. Prepare the filling by beating the eggs in a bowl and add the minced meat mix, peeled and grated apple, pine nuts, bread soaked in brandy, grated truffles, Foie chopped into small cubes and fruits that have been macerated and palocortado, nutmeg, cinnamon and salpimentándolo slightly.



4. Add salt and pepper inside the Poularde spreading it as possible.
5. Fill the Poularde with stuffing and sew with needle and thread the hole through which we have introduced the filling.



6. My recommendation here is to fill in the Poularde in advance so that the stuffing inside the bird sit quietly may be lying between 12 and 24 hours. This will allow the bird to be imbued with all its flavor before and during grilling.
7. When the roast proceed upon the Poularde spread with lard or sweet oil and put it in the oven preheated to 180 degrees



8. The Poularde need about 80-90 minutes to be baked. You must turn in order to grab evenly and it should be watered frequently to go with the stock dropping. If dorase too can lower the oven to 150 degrees
9. To make the sauce must deglaze the dish with a little stock and collect the fat and juice that has released the Poularde leaving reduce until slightly thickened.

Presentation of the Poularde
Serve the whole Poularde filetearla the table in front of diners with a sharp knife. My advice is that the slices are not too thin and so the filling will remain with the meat of the Poulard, which certainly improves the presentation and tasting the dish. As an accompaniment in small fonts can serve side dishes for each diner is served and the taste to your preference.

Well, as you see have a job, but otherwise is relatively easy to organize to be able to do most of the previous day, I'm going to encourage to make for dinner New Year, I hope that at one time or another you feel encouraged to make me do it and get your feelings, I'm sure we will be disappointed.