Stuffed Poulard

Ingredients for 4 people
  • 1 poulard
  • 400 g onion
  • 100 g green pepper
  • 100 g carrot
  • 200 g fried tomato
  • 150 g serrano ham
  • 200 g rolled mushroom
  • 2 reinette apples
  • 50 g pine nuts
  • 50 g currants
  • 50 g prunes
  • Ground pepper
  • Salt
  • 200 ml olive oil
  • Butter spread
  • Brandy
  • Port wine
  • Málaga Pedro Ximénez wine
  1. Chop the onion, pepper and carrot into small pieces.
  2. Put the oil in a casserole and add the onion. Let sauté a little and add the carrot and pepper.
  3. Sauté again for a few minutes and add the sliced ​​ham, mushrooms and fried tomatoes.
  4. Let poach and add pepper. Add raisins, pine nuts and prunes. To saute it we will use Pedro Ximénez wine. To finish the filling of the pularda we add the apples well chopped. Let cook for 5 minutes.
  5. Once the poulard is filled, we sew it, spread it with butter, and put it on the baking sheet. Water with the brandy and the port and put water on the tray.
  6. We introduce in the oven previously preheated to 180 degrees. The recommended cooking time is usually about 45 minutes per kilo of pulada. However, we recommend closely monitoring the roast to avoid browning too much.
  7. In the same way, it will be necessary to monitor the liquid that is left as the pulade is cooking, since if we see the dish too dry we must add water.
  8. Once the cooking process is finished, we collect the juices and add it to the pulade when we go to serve it.
Flagship product

We offer you Frozen Poulard sold by Oblanca

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Nutrition & well-being


Nutritional Properties and Health Benefits

Poulard meat provides a large amount of proteins of high biological value and fat, although it is reduced if the skin is removed before consumption.

  • Very important its contribution of niacin and other vitamins of group B.
  • The poulard provides minerals such as iron and phosphorus.
  • Younger pieces have less fat and are more tender so they are especially suitable for roasting.
  • The meat is delicate, tasty and intense, due to the fat naturally infiltrated in your muscle mass.