Pullet Poached in Riesling with Lemon and Horseradish Beurre Blanc by Jacques Reymond

Poached Pullet 01
Poached Pullet 02
Poached Pullet 03
Poached Pullet 04
Poached Pullet 05
Poached Pullet 06
Poached Pullet 07
Poached Pullet 08
Poached Pullet 09
Poached Pullet 10

Serves

3-4

Prep

15 mins

Cooking

60 mins

Aurum Poultry Co.’s slow grown pullets have a very firm texture and subtle flavour and are particularly suited for poaching or steaming. This dish is about sweet, sour, acid, bitter, and great balance.

Ingredients

  • 1 Slow Grown Pullet Chicken SHOP NOW
  • 5 fresh bay leaves
  • 5 sprigs lemon thyme
  • Bunch parsley stalks only
  • 1 onion, peeled, spiked with 6 cloves
  • 2 celery sticks, halved
  • 2 turnips, halved
  • 5 garlic cloves, peeled
  • 2.5 cm fresh ginger stem, peeled, sliced in 3
  • 1 birds eye chili, halved lengthways, deseeded
  • 250 ml riesling

Sauce

  • 4 shallots peeled and sliced
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon whole white peppercorns
  • 100 ml white wine vinegar
  • 50 ml verjuice
  • 100 ml lemon juice
  • 50 ml white balsamic vinegar
  • 50 ml mirin
  • 3 lemon grass stems, crushed
  • 1 tablespoon horseradish, freshly grated
  • 50 ml thickened cream
  • 150 g butter, diced

Red cabbage chutney

  • ½ red cabbage
  • 100 g palm sugar
  • 80 ml red wine
  • 70 ml red wine vinegar
  • 50 g butter, diced
  • 2 tablespoon currants
  • 1 ½ dried figs cut into small dice
  • Chervil to garnish

Method

Step 1: Prepare and Poach the Pullet

  • Clean the pullet and remove the neck. Close the rear cavity with a bamboo skewer to prevent liquids from entering.
  • Tie the bay, lemon, thyme, and parsley stalks together with some kitchen string, to make a bouquet garnis.
  • In a large heavy-based pot, place the pullet, bouquet garnis, onion, celery, turnips, garlic, ginger, chilli, and half of the riesling.
  • Cover with cold water and place on high heat.
  • Once the water starts simmering, reduce the heat to low, cover with a cartouche, and simmer for 40 minutes.
  • Turn off the heat and leave the pullet in the liquid until serving.

Step 2: Prepare the Sauce

  • While the pullet is simmering, make the sauce.
  • In a small saucepan over high heat, combine shallots, coriander seeds, peppercorns, and white wine vinegar.
  • Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes or until reduced by half.
  • Add verjuice, white balsamic vinegar, mirin, and lemongrass. Simmer for 10 minutes or until reduced by half.
  • Add the remaining riesling and simmer for 10 minutes or until reduced by a third.
  • Remove from heat, add horseradish, and allow to infuse for five minutes.
  • Strain the liquid through a sieve into a container.
  • Add the liquid back to a saucepan over low heat until it reaches 80°C.
  • Add cream, stir, and whisk in the butter vigorously, a little at a time, to create a smooth sauce.
  • Use a stick blender to give you a rich frothy sauce.

Step 3: Make the Red Cabbage Chutney

  • Remove the outer leaves, core, and tough veins from the red cabbage, and discard.
  • Finely slice the cabbage.
  • Grate the palm sugar into a medium pan over medium heat.
  • Once caramelized, deglaze with red wine and vinegar.
  • Add the sliced cabbage and butter. Season and cook gently for 15 minutes or until tender and liquids have reduced.
  • Add the dried fruits in the final moments of cooking.

Step 4: Serve

  • Remove the pullet from the poaching liquid. Discard the liquid, herbs, and vegetables.
  • Carve the meat from the bones and lay it on a bed of warm red cabbage.
  • Spoon over the sauce and garnish with fronds of chervil.

Enjoy your beautifully crafted Pullet Poached in Riesling with Lemon and Horseradish Beurre Blanc!

You might also like