Poularde Ballotine with Candied Tomatoes

Before starting this Poularde Ballotine with Candied Tomatoes recipe, make sure you have organised all the necessary ingredients.

Trim, flambé and remove the guts of the poultry. Set the liver and heart aside.

Remove all the bones...

... so that you are left with 2 poultry halves.

Blanch the tomatoes.

Peel the tomatoes.

Cut tomato petals. Season with salt and pepper.

Place the petals in a baking dish, slightly greased.

Pour some olive oil on top.

Candy the tomatoes for 2 hours in the oven at low heat (60°C).

In a frying pan, sauté the peppers (washed), diced ham and chopped garlic for a short moment. Add the diced heart and liver.

Cut the poultry piece in half.

In each poultry piece, spread some of the sautéed preparation.

Roll each poultry half into a ballotine...

... and tie with string as you would tie a roast.

Season with salt and pepper...

... and brown in a cast-iron casserole...

... together with the crushed carcass.

Bake in a hot oven for 12 minutes.

When the cooking is complete...

... keep warm.

Caramelize the cooking juices...

... and skim the fat in the casserole.

Deglaze with red wine..

Reduce with half a glass of water...

... and a knob of butter.

Pass the sauce through a chinois.

Adjust the seasoning. Add the butter and whisk to give the sauce a creamier consistency. Keep warm over a bain-marie.

Remove the strings from the ballotines.

Cut the ballotines into thick slices and arrange a couple of slices on each plate. Garnish with candied tomatoes and some poultry juice.