A ballotine, which means ‘bundle’, is a French dish made of deboned meat fish or poultry (sometimes the whole animal) filled with stuffing and then rolled and tied into a bundle. It is roasted, poached or braised, and can be served hot or cold.
Overwhelmed by curiosity, I tried my hand at it. After removing the bone from a chicken thigh, I packed some wine-soaked dried fruits in it, and proceeded to roll it into tight bundle. I poached it for eight minutes before pan-roasting it in a mixture of foaming butter and dry white wine. Once done, cutting it into thick slices to expose its beauty became much of a moment of truth.
The fruits in the center were a little too sweet for the bird but nonetheless, was well-balanced with arugula and chilli. I should make a sauce next time. Preferably something slightly spicy and definitely something rich.
Endless possibility beckons.