Roasted poussin with candied thigh

Ingredients for Roasted poussin with candied thigh

Instructions for Roasted poussin with candied thigh

To prepare the Roasted poussin with candied thigh recipe, please follow these instructions:

Poussin: Poussinen shared in the thigh and chest piece, backbones of Brown and are saved to the sauce. Thighs cured for two hours and bake in the oven for two hours with duck fat

Potato fondant: baking potatoes peeled and blended into the desired shape and steamed until tender in water and butter, salt and pepper. Let the water evaporate during cooking and the potato FRY Golden in the remaining butter.

Kartoffelrør: baking potatoes peeled and cut into long, thin slices and rolled on a form or laying out and FRY Golden in clarified butter.

Corn: Corn kernels scraped free from flasks and steamed until tender in water, salt, butter and a little sugar and chopped shallots. Reversed eventually together with flat-leaf parsley.

White asparagus: White asparagus peeled and cut to and then steamed until tender in water, salt and a little sugar. Reversed eventually together with Tarragon and Chervil.

The sauce: the tanned skins of hull cooked with white wine, and the two trusts sifted and fitted with a little butter.