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Prime poultry palmiers

Recipe from: 11/1/1996 12:00:00 AM
Ingredients 19
Servings 4


  • 1
    butterflied duck breast
  • 3
    butterflied chicken breasts (breasts removed from carcasses in one piece)
  • seasoning to taste
  • 500
    rice cooked in Ceylon tea
  • 250
    saffron flavoured rice
  • 5
    Maggi liquid seasoning
  • 10
    tomato paste
  • 2
  • 60
  • 24
    turned carrots
  • 12
    turned beetroot
  • 24
    turned turnips
  • 12
    turned baby marrows
  • 300
    brown gravy
  • 18
    chicory leaves
  • 12
    rocket leaves


1. Mix the marinade ingredients, using 10 ml Worcestershire sauce instead of Maggi liquid, if desired. Pound the duck and chicken breasts between two sheets of plastic wrap, remove and place in marinade. Set aside for a couple of hours. 2. Spread the tea rice on the chicken from both ends. Wrap tightly in foil or plastic wrap and chill for half an hour. Repeat the process with the duck breast and saffron rice. 3. Poach wrapped rolls in a pan of water for ± 25 minutes. Cool for about 10 minutes to allow the rolls to become firm. Remove wrapping and pan-fry them in a little oil to brown on all sides. 4. Blanch and drain the vegetables, heating the brown gravy at the same time. Toss the turned vegetables in a heated pan with a little butter. Arrange on plates and keep warm. 5. Slice the poultry rolls and arrange two slices of chicken and one duck on each plate. Pour a little gravy onto the plates, and arrange the chicory and rocket leaves on the side. Serve immediately. Serves 4.

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