Rinse, bone and skin the poulard. Put the meat and liver in a baking dish, sprinkle with paprika powder and leave for 15 minutes. Cut off bacon. Dice onions, garlic and carrot. Blanched, skinned tomatoes as well. Heat 2 tbsp oil in a frying pan, fry bacon cubes briefly. Sauté onions, carrots and garlic for 3 to 4 minutes. Add diced tomatoes, thyme and rosemary, season with salt and season with pepper. Pour white wine, simmer everything together on low heat for 10 to 15 min.
For the pilaf, finely chop onions and garlic, sauté in heated oil until translucent. Stir-fry the long-grain rice. Slowly add the stock. Season with salt, ginger, saffron and pepper and swell for 15 to 20 minutes, stirring frequently. In the meantime, cook the peas in salted water for 5 minutes, drain and add to the long grain rice in the last 5 minutes. Fry the meat with the liver in heated oil for a short time. Salt, season with pepper , roast for another 2 min. Add tomato mixture and let everything bubble up together for 2 min. Serve ragout with pilaf and chopped herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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