Ingredients
1 poussin, about 500g.
2 rashers streaky bacon.
100g walnuts, finely chopped.
85g prunes, finely chopped.
4 eschallots, finely chopped.
1 garlic clove, finely chopped.
30g butter.
Additional butter.
Method
Preheat oven to 220°C.
Clean and trim poussin.
Combine walnuts, prunes, eschallot, garlic and butter well, season, and stuff poussin.
Lay bacon across poussin breast, truss poussin, season, smear with additional butter.
Roast on a rack.
Poussin cooking times:
20 minutes, plus an additional minute for every 50g above 500g.
Remove from rack and rest for five minutes.
Meanwhile, deglaze tray with 100ml water, reduce heat to a simmer, stir through 40g flour, bring to a boil for 1 – 2 min, season, and serve as gravy.
Clean and trim poussin.
Combine walnuts, prunes, eschallot, garlic and butter well, season, and stuff poussin.
Lay bacon across poussin breast, truss poussin, season, smear with additional butter.
Roast on a rack.
Poussin cooking times:
20 minutes, plus an additional minute for every 50g above 500g.
Remove from rack and rest for five minutes.
Meanwhile, deglaze tray with 100ml water, reduce heat to a simmer, stir through 40g flour, bring to a boil for 1 – 2 min, season, and serve as gravy.
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