Applewood Smoked Four Story Hill Farm Poularde Recipe
Wild Oregon Black Trumpet Mushroom "Dumpling," Garden Hakurei Turnips and "Crème de Champignons"
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Poularde
Dumpling
Vegetables
Crème de Champignons
Method
Poularde Preparation
- 1
Season the Poularde
Rub the entire Poularde with olive oil, salt, and black pepper, ensuring that the seasoning is evenly distributed.
- 2
Prepare the Smoker
Soak the applewood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 3
Smoke the Poularde
Place the Poularde in the smoker and add the soaked applewood chips. Smoke for approximately 2 to 3 hours, or until the internal temperature reaches 165°F (74°C).
Dumpling Preparation
- 4
Prepare the Mushrooms
Clean and finely chop the Wild Oregon Black Trumpet Mushrooms.
- 5
- 6
Shape the Dumplings
Roll the dough into small balls (about the size of a golf ball).
- 7
Cook the Dumplings
Bring a pot of salted water to a boil. Drop the dumplings in and cook for about 5-7 minutes, or until they float to the top. Remove and set aside.
Vegetable Preparation
- 8
Prepare the Turnips
Peel and quarter the Hakurei turnips.
- 9
