Liz Cottam Poulard Recipe

For The Cooks, is a series of Chef inspired recipes using R & J Yorkshire’s Finest produce.

Our Fourth Project is with the wonderful Leeds Based, Great British Menu Contestant Liz Cottam of Home, The Owl and Cora.

We have proudly supplied Liz for over 5 years. Providing each restaurant with exceptional seasonal produce that Liz and her team transform into award winning delicious meals.

This recipe focuses on our Free-Range Poulard and offers a wonderful alternative to your normal roast chicken. It has a freshness that alludes to the start of spring and is a wonderful dish to share with your loved ones.

Feeds 4-6

What you will need

  • 50g bunch sage
  • 50g bunch chives
  • 40g breadcrumbs
  • 700ml oil
  • 60g lemon juice
  • 2 clove garlic
  • 100g capers
  • 100ml juice from the caper jar
  • 25g pearl barley per person (150 if 6)
  • 600ml Water
  • 1 whole onions
  • 1/2 bunch of thyme
  • Salt
  • 300g dried mushrooms
  • 30g veg oil
  • 100g (frozen) button onions
  • 200g smoked pancetta slices cut in small strips
  • 1 bag of  kale
  • 2 shredded shallots
  • 30ml veg oil
  • 10ml truffle oil
  • Part 3
  • Poulard leg meat
  • 500ml chicken stock from the carcass
  • Cooking liquid from Poulard – minus the fat
  • 2 dsp English mustard
  • 2 dsp Soy
  • 2 dsp Worchester sauce
  • 75ml Sherry vinegar