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




15 mins


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.


  • 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


  • 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


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!