Christmas Poulard

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Pulard roulade stuffed with foie micuit, apple and black truffle compote
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Pulard roulade stuffed with foie micuit, apple and black truffle compote

Recipe by Bernie Torras
0.0 from 0 votes
Difficulty: Media
Rations

6

rations
Preparation time

30

minutes
Cooking time

1

hour 

15

minutes
Calories

800

kcal
Total time

1

hour 

45

minutes


There are dishes that become legends in the family kitchen, and "Rollo de Pularda relleno de Foie Micuit, Compota de Manzana y Trufa Negra" is one of them. This exquisite and sophisticated dish has been the undisputed star of numerous family gatherings, the most memorable celebrations, the most special birthdays, and the most anticipated holiday dinners.

Every time it is announced on the menu, diners' eyes sparkle with anticipation and praise flows before it even reaches the table. It is a delicacy that has spanned generations, a dish that always elicits an "¡Oh!" of admiration when discovered under the cover of the platter.


The beauty of this dish lies not only in its unforgettable taste, but also in the love and care that goes into its preparation. From selecting the freshest, quality ingredients to mastering the cooking technique and presentation, each step is a testament to the dedication and passion for cooking.

It is a dish that I am always asked to make, a challenge that I accept with joy because nothing compares to seeing the happy faces of my family when I cut the first piece of this pulard roll. So put on your apron, adjust the volume of your favourite playlist, and get ready to create unforgettable culinary memories with this star recipe. Let's start cooking!
Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredients

  • 1 pulard or big chicken of 2 kg approximately

  • For the filling:

  • 1 black truffle

  • 200 gr diced onion

  • 1 cinnamon stick

  • Chicken broth

  • 2 garlic

  • 200 gr foie micuit

  • 200 gr carrot cut into cubes

  • A splash of rancid wine

  • 100 gr applesauce

  • 1 pork shawl or cansalada

  • For decoration:

  • 4 large carrots

  • 1 piece of butter

  • 1 c.s tablespoon of sugar

  • For the applesauce:

  • 1 piece of butter

  • 50 gr sugar

  • Apple in large cubes

  • 1 piece of vanilla pod

Pasos

  • You can buy a boneless pulard at the market, or if you prefer, you can ask your butcher to debone the pulard for you. It is an expensive process, but it is worth saving this time at home, especially at Christmas....
  • Once at home, wash, dry and season with salt and pepper. Fill with the apple compote, the diced foie micuit and the black truffle slices. Wrap it carefully with the pork shawl and tie it with twine to keep it closed.
  • Place the pork in a pan with a drizzle of oil and brown on all sides. Add the onion and carrot and let them brown. Then add the cinnamon stick and a dash of rancid wine. Cook together for 2-3 minutes.
  • Cook the covered pork until well done, which should take about 1 hour. Once cooked, remove it from the pan, untie it and wrap it in plastic wrap (still hot) to give it a round shape. Allow to cool.
  • Strain the sauce and reduce it on the heat. When it is well reduced, add a little butter to bind it.
  • When cold, slice the pork in slices. Before serving, heat the slices and serve with the hot sauce.
  • For decoration:
  • Turn the carrots. In a saucepan, melt the butter with the sugar until caramelized, then add the turned carrots. Cover and cook until tender.
  • Serve the warm poulard with the sauce and the carrots as a garnish. Enjoy your meal!

Notas

  • When you purchase the pork, make sure it is completely boneless so that it can be properly stuffed and rolled. You can ask at the market to have it deboned for you.
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  • The recipe calls for the pularda to cook for about an hour, but the exact time may vary depending on the size and thickness of the pularda, as well as the performance of your oven. It is advisable to check internal cooking with a cooking thermometer before removing from the oven.
  • Foie Micuit is a delicate ingredient. Be sure not to overcook it to prevent it from losing its characteristic texture and flavor.
  • It is important to let the pork cool after cooking and before wrapping it in plastic wrap. This step helps it retain its shape when sliced.
  • Sauce reduction: This process can take some time, so be patient. Remember, a good sauce is key to bring out the flavor of the pularda.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 450g
  • Calories: 800kcal
  • Fat: 50g
  • Saturated Fat: 20g
  • Trans Fat: 0g
  • Cholesterol: 250mg
  • Sodium: 300mg
  • Potassium: 800mg
  • Carbohydrates: 25g
  • Fiber: 4g
  • Sugar: 20g
  • Protein: 50g
  • Vitamin A: 1200IU
  • Vitamin C: 15mg
  • Calcium: 60mg
  • Iron: 5mg
If you are looking for 10

Key points of the recipe

  1. Preparation of the pork: Make sure the pork is completely boned before stuffing. This will facilitate the filling and rolling process. If you are not comfortable deboning at home, ask your butcher to do it for you.
  2. Stuffing and cooking: Do not overcook the foie micuit when stuffing the poulard, as it could lose its texture and flavor. Cook the covered pork until well done, about 1 hour, and check the internal doneness with a cooking thermometer.
  3. Sauce and presentation: The reduction of the sauce is key to enhance the flavor of the dish. Be patient and reduce to the desired consistency, then bind with butter for a silky finish. Serve the sliced poulard with the hot sauce for an elegant presentation.

Pairing with wine

This dish has a rather complex and delicate flavor profile, due to the pularda, foie micuit, apple compote and black truffle.

In this case, a medium-bodied red wine might pair well. You might consider a Pinot Noir from Burgundy, France, which has enough body to pair with the pularda and foie, but also enough finesse to not overwhelm the flavors of the truffle and applesauce. This type of wine often has earthy and red fruit notes that could complement the flavors of the dish.

As for white wines, a full-bodied white wine such as a well-aged Burgundy Chardonnay could be an attractive option. This type of wine can have flavors of ripe apple and pear, butter, cream and vanilla, with a hint of walnut or almond, which could complement the dish well.

You should avoid young and light wines, as they could be overwhelmed by the richness of the dish.

Beer pairing

Beer pairing can be a bit more challenging due to the variety of flavors in the dish. However, you might consider a Belgian abbey beer, such as a Dubbel or a Tripel. These beers tend to have flavors of dark fruits, spices and a touch of sweetness that could complement the taste of the pularda and foie. They also have enough body to stand up to the richness of the dish.

Another option could be a Saison-style beer, which has a light acidity and notes of spice and fruit that could complement the truffle and applesauce flavors.

You should avoid very hoppy beers, such as IPAs, as their bitterness could clash with the delicate flavors of truffle and apple compote, as well as with the richness of foie micuit.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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