RecipeTender breast of corn-fed poulard on saffron and vegetable risotto

Veröffentlicht am 03.10.2018
Fertig in40 min.


für 4

  • 3 Corn-fed poulard breasts, with bones and skin
  • 1 tbs. HOLL rapeseed oil
  • 400 g Carrots
  • 1 Onion, finely chopped
  • 300 g Short-grain rice
  • 1 tbs. Olive oil
  • 200 ml White wine
  • 1 l Vegetable stock
  • 2 Bell peppers, yellow, diced
  • 1 Courgette, diced
  • 1 Sachet Saffron
  • 50 g Parmesan cheese
  • Salt and pepper, to taste


  1. Pre-heat oven to 160°C using top/bottom heat. Season the poulard breasts and briefly fry over a high heat in a frying pan with the HOLL rapeseed oil until golden brown. Roast in the oven skin-side up for 25-30 min. on the second shelf from bottom.
  2. Sauté the carrots, onions and rice with olive oil in a saucepan until the rice becomes translucent. Deglaze with white wine and allow to reduce fully. Gradually add enough vegetable stock to keep the rice just covered the whole time. Allow to simmer for approx. 15 min. while stirring. Add the bell peppers, courgette and saffron and allow to simmer for a further 5 min. until the rice is al dente and creamy. Turn off the heat, add the parmesan cheese and season with salt and pepper.
  3. Take the poulard out of the oven and carve into slices, at the same time removing the bones. Plate up the saffron and vegetable risotto. Divide the sliced poulard into four servings and serve on top of the risotto.


pro Portion


67 g

kcal / kj



41.3 g


9.8 g