Poulard Leg with Kumquats

Rating: 1.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



1. rinse the poulard legs, dry them and cut them at the knee joint with a sharp knife.

Season the poultry with salt and pepper, turn it over to the other side in the flour and pat it well.

Heat the oil in a saucepan and fry the drumstick pieces in it until golden brown all over. Then extinguish with the white wine and add the chicken stock. 4.

Rinse the tarragon and pluck the leaves from the stems. Set the leaves aside, add the stems to the poultry form. Close the saucepan and cook the drumsticks at low temperature for 45 minutes.

In the meantime, rinse the kumquats, cut them in half diagonally and remove the seeds. Add the kumquats to the poultry form after 25 min.

At the end of the cooking time, remove the tarragon stems from the sauce. Remove the drumstick pieces. Add the whipped cream to the sauce and cook until creamy. Season the sauce with salt and freshly ground pepper, reheat the drumsticks and add the tarragon leaves.

Serve with ribbon noodles.

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