Bresse poularde leg baked in the oven with young vegetables
4 servings
540 minutes
Bresse chicken leg, baked in the oven with young vegetables, is a masterpiece of French gastronomy, embodying sophistication and culinary skill. Bresse chicken is one of the most valuable breeds in France, known for its tender meat and unique flavor. Slow cooking at low temperature makes the meat exceptionally juicy, while the final roasting gives it an appetizing crispy crust. The garnish of young vegetables infused with thyme and chicken broth perfectly complements the dish, adding freshness and lightness. A rich sauce made from offal, cognac, and cream adds depth to the flavor, making each forkful a true delight. This dish combines subtlety of taste with French elegance and is perfect for a festive dinner or special occasions.
1
Wash the leg of the pulard well, dry with a paper towel. Rub the pulard with salt, brush with olive oil, and slow-cook in the oven at 80 degrees for 8 hours.
- Poularde leg: 550 g
- Sea salt: 15 g
- Olive oil: 30 ml
2
Preheat the oven to 250 C
3
After the leg becomes soft and juicy, place the turkey leg on a baking tray with the chopped vegetables and thyme. Add chicken broth to the bottom of the tray. Bake the turkey leg for 15 minutes until crispy.
- Thyme: 5 g
- Chicken broth: 10 ml
4
While the turkey is baking, prepare the sauce. Cut the turkey giblets into pieces, slice the shallots, and finely chop the garlic. Sauté everything in a heated pan with vegetable oil until golden brown, season with salt and pepper. Add cognac and cream and reduce the liquid slightly. Remove from heat, add butter, and thicken the sauce.
- Poularde giblets: 90 g
- Shallot: 45 g
- Garlic: 10 g
- Vegetable oil: 15 ml
- Cognac (brandy): 15 g
- Cream 30% fat: 150 ml
- Butter: 25 g
- Ground black pepper: 5 g
5
Prepare a side dish: wash, peel, and boil young vegetables (carrots, corn, beans) until half-cooked in salted water with the addition of olive oil.
- Baby carrots: 75 g
- Baby corn: 60 g
- Kenyan green beans: 50 g
- Sea salt: 15 g
6
Serving: place the garnish on a plate, drizzling a little olive oil over it. Next to it, add the offal julienne. Top with a turkey leg. Garnish the dish with fresh green leaves of young carrots.
- Olive oil: 30 ml
