Poulard Breast Gratinated with Brown Rice on Chard Vegetables With

Long grain rice: Heat the safflower oil in a saucepan and sauté the shallots. Add the brown rice, glaze and pour in the white wine and chicken stock. Simmer gently until the liquid has completely boiled away. Allow the long grain rice to cool a little. While still warm, fold in the egg, egg yolk and parmesan. Stir in the chopped culinary herbs and cool.

Poulard breasts: remove the skin from the poulard breasts and fry them in hot safflower oil. Add rosemary, shallots, thyme and garlic. When the breasts are well browned on all sides, remove them from the frying pan and place them with the herbs on a tray covered with aluminum foil. Spread the brown rice 1.5 cm thick evenly on top. Bake everything together in the heated oven at 180 degrees for 30 minutes.

Chard: Clean the chard and cut the roots into small pieces. Rinse the leaves and pluck them from the stalk. Cut both into strips. Blanch the leaves and the stems separately in salted water and rinse. Mix the flour with the curry powder. Roll the still wet chard stems in the flour-curry mixture. Sauté the shallots in safflower oil without coloring. Dust with curry powder and add white wine and crème fraîche. Season with salt and pepper. Make until you get a creamy consistency. Add the blanched chard leaves and let them bubble up once. Add the floured chard stalks

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