Poularde with Ginger Port Wine Sauce

Rinse and dry the poulard inside and out. Remove the rump, tie the thighs tightly.

Slice the ginger root, peel and halve the garlic. Quarter the lime, unpeeled. Boil aceto, red wine vinegar, port balsamico, one-eighth of a liter of garlic, ginger, water, cloves, sugar and salt. Add the lime quarters. cool.

Put the poularde in a freezer bag form. Pour the marinade into the poularde with the spices, and pour the rest into the bag. Tie the bag and place it in a bowl large enough to prevent the marinade from leaching out. Marinate for one night if possible, but at least for 6-8 hours.

Preheat the oven to 225 °C (gas 4, convection oven not recommended). Remove the poulard from the bag. Pour the marinade with the spices into a suitable bowl. Heat the clarified butter in a casserole. Season the poularde with salt and sear briefly on all sides in the hot fat. Pour half of the marinade with the spices. Place the poularde with the breast facing up. Roast in the oven on the lowest shelf for 20 min.

Next, turn the temperature down to 200 °C (gas 3) and roast the poularde for another 55-60 min. Pour in the remaining marinade and baste the poulard several times with the roasting stock. Perhaps cover with aluminum foil for the last 10-15 min.

Then remove the poularde from the casserole and wrap in aluminum foil. Place in the a

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