The stuffed pularda with walnuts and chestnuts is a refined and convivial dish that warms the hearts during festive meals. Enhanced by a generous stuffing, this preparation reveals delicate and indulgent flavors. Discover our detailed recipe, perfect for impressing your guests and sharing a moment of pure culinary delight.
Ingredients
Utensils
Preparation
Step 1
Preheat your oven to 180 degrees Celsius.
Step 2
In a large bowl, mix the crumbled chestnuts, chopped walnuts, breadcrumbs, one tablespoon of truffle oil, salt, and pepper.
Step 3
Carefully stuff the pularda with this mixture, then close it by tying it with kitchen twine.
Step 4
Melt the butter in a cast iron pot and brown the pularda on all sides.
Step 5
Pour in the chicken stock, then roast in the oven for 90 minutes, basting regularly with the cooking juices.
Step 6
Halfway through cooking, brush the pularda with the remaining truffle oil for an intense aroma.
My Chef’s Tip
For an even more flavorful dish, marinate the pularda with a touch of truffle oil and aromatic herbs the night before cooking.
Wine Pairing
A dry white wine, such as Chablis, will enhance the flavors of the pularda without overpowering its delicate taste.
Extra Information
Originating from France, pularda is highly sought after for its exceptionally tender and flavorful meat, making it ideal for festive occasions.
