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

• 1 Yorkshire’s Finest Poulard
• I pack of 500g Sliced Smoked Pancetta
• 2g Salt
• 10g Harissa Paste
• 2 x Squash
• Salt
• Pickle Juice
• 150g sugar
• 150g white wine
• 150g white wine vinegar
• 1 star anise
• 30g White or normal soy

• 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