A ballotine is boned and flattened poultry, stuffed with ground meat and other ingredients. The dish doesn’t get any tastier than the version concocted by Bon Soirée owner/chef Derek Freeman.
Freeman employs a stuffing of minced pork and crumbled black pudding, to which he adds brandy, port and seasonings. He rolls the stuffing into thin sausages and wraps them with chicken. Then he covers the resulting round ballotine in Parma ham and poaches the dish for approximately 20 minutes.