Poularde à la Duroc (Fattened Pullet Stuffed with Farce Gratin of Foie Gras)

Ingredients

• 1 poularde
• 200 grammes farce Gratin of foie gras
• 150 grammes scarlet tongue
• 150 grammes truffles
• broad slices of truffle
• sauce Madère

Instructions

1. Combine the 200 grammes of farce Gratin of foie gras with the 150 grammes of scarlet tongue and the 150 grammes of truffles, both cut into a large julienne.
2. Stuff the poularde with this mixture and pot-roast it.
3. Dress the bird and decorate the breast with a crown of broad truffle slices.
4. Serve a full-bodied sauce Madère separately.