Name: Prime poultry palmiers
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 1.00 duck breast, butterflied; 3.00 chicken breast fillets butterflied; seasoning; 500.00 ml rice cooked in ceylon tea; 250.00 ml rice saffron-flavoured; 5.00 ml stock Maggi liquid; 10.00 ml tomato paste; 2.00 ml salt; 60.00 ml oil; 24.00 carrots turned; 12.00 beetroot turned; 24.00 turnips turned; 12.00 courgettes turned; 300.00 ml gravy brown; garnish garnish; 18.00 chicory leaves; 12.00 rocket leaves

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Ingredients (17)

1.00	duck — breast, butterflied
3.00	chicken breast fillets — butterflied
	seasoning
500.00 ml	rice — cooked in ceylon tea
250.00 ml	rice — saffron-flavoured

MARINADE

5.00 ml	stock — Maggi liquid
10.00 ml	tomato paste
2.00 ml	salt
60.00 ml	oil

ACCOMPANIMENTS

24.00	carrots — turned
12.00	beetroot — turned
24.00	turnips — turned
12.00	courgettes — turned
300.00 ml	gravy — brown
	garnish — garnish
18.00	chicory — leaves
12.00	rocket — leaves

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Method:

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.