Poularde à la Périgord (Fattened Pullet Stuffed with Truffles)

Ingredients

• 1 poularde
• 200 grammes truffles
• 50 grammes pork leaf fat (panne)
• 400 grammes pork leaf fat (panne)
• sauce Demi-glace
• truffle essence

Instructions

1. Cook the 200 grammes of turned truffles with the 50 grammes of melted pork leaf fat.
2. While everything is still hot, mix the truffles into the 400 grammes of pounded, sieved pork leaf fat.
3. Fill the inside of the poularde with this mixture.
4. Truss the bird, closing all the openings well.
5. Pot-roast it gently.
6. Reduce the pot-roasting stock and add it to a sauce Demi-glace; finish the sauce with truffle essence.
7. Dish the poularde and coat it with the sauce.