1 Remove the rind from the breast, keeping as much fat as possible. Flatten the meat so it is somewhat thinner, easier to roll, then, prick two cloves and sprinkle with a little thyme flowers on both sides of the meat ; insert garlic pieces between the cloves also on both sides.
2 Salt and pepper. Roll the piece of breast, fat on the outside, to form a roast. Tie it well.
3 Place this roast in an oven-safe dish without any fat.
4 Cook in a low oven (140°) for about four hours, regularly basting with the cooking juices. The fat melts and forms a crust around the meat, keeping the meat very tender.
5 Once the roast is cooked, slice and serve hot.
It will be even better the next day cold with a green salad.
Interesting recipe because it is flavorful and moreover within everyone's budget. Served hot, you can serve this roast with mashed potatoes into which you have incorporated 1/3 onion puree Roscoff type (excellent). Served cold, with a mixed vegetable salad bound with a little mustard mayonnaise.
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.