A poulard breast stuffed with foie gras, apricot and pine kernels. Very practical and easy to prepare, the stuffed poulard will allow you serve a sophisticated dish in less than 30 minutes.
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Remove the piece from the plastic film. Season it with salt and pepper, dust in flour and fry it very quickly in order to seal the piece. Bake in an oven at 180°C for 25 minutes.
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Poulard supreme stuffed with foie gras, apricot and pine kernels
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