Crispy fried corn poulard
- Preheat the oven to 100 °C. Heat the clarified butter in a pan. Season the poulard breasts with salt and pepper and then fry the skin side in the hot clarified butter until crispy. Turn over and continue to fry the skinless side for 1 minute. Put the meat on a plate and finish cooking it in the oven for 15 minutes. Bake the coppa in the oven until crispy.
- Peel the parsley root and cut into bite-sized pieces. Put in a pot along with the butter and stock. Season with salt, pepper and sugar, then cover and cook until soft. When nearly cooked, remove the lid to let the liquid boil away.
- Bring the demi-glace with the picked thyme leaves to the boil. For a thicker consistency, you could stir in some cornflour mixed with red wine. Season the sauce with salt and pepper.
- Pour the sauce onto plates and divide the meat and vegetables onto it. Top artistically with the coppa and vegetable crisps and sprinkle with fermented Kampot peppercorns. Garnish with fresh herbs if desired and serve.
Tip: Demi-glace is a concentrated sauce made by boiling down veal bones and root vegetables for hours. After it has been reduced, it is strained through a fine sieve and boiled down again until it has been reduced many times over. If you want to save time and effort, you can also buy demi-glace at a good butcher’s or delicatessen.