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Truffled Poussin with Potato Puree and Glazed Shallots

Servings:
Serves four Servings
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Ingredients

Glazed Shallot Ingredients
  • 12 peeled shallots
  • 1 ounce red wine
  • 4 ounce port
  • 3 cup veal stock
  • 1 cup water
  • 2 tablespoon oil
  • 1 sprig thyme
  • 2 sprig bay leaves
Potato Puree Ingredients
  • 12 peeled shallots
  • 1 ounce red wine
  • 4 ounce port
  • 3 cup veal stock
  • 1 cup water
  • 2 tablespoon oil
  • 1 sprig thyme
  • 2 sprig bay leaves
  • 2 pound peeled potatoes
  • 1 pound butter
  • 1/4 cup milk
  • 2 teaspoon salt
Poussin Ingredients
  • 12 peeled shallots
  • 1 ounce red wine
  • 4 ounce port
  • 3 cup veal stock
  • 1 cup water
  • 2 tablespoon oil
  • 1 sprig thyme
  • 2 sprig bay leaves
  • 2 pound peeled potatoes
  • 1 pound butter
  • 1/4 cup milk
  • 2 teaspoon salt
  • 2 boned out poussins (also called a spring chicken)
  • 1 ounce black truffles, sliced very thin

Preparation

Baking Directions:

Steal This Recipe® step-by-step InstructionsGlazed Shallot Instructions1. In a sauté pan with straight sides, heat the oil until just below smoking point.

2.

Add the shallots and allow to caramelize on all sides.

3.

When shallots have a nice golden color, dispose of the oil and deglaze with red wine and port.

4.

Add thyme and bay leaf.

5.

Allow wine to reduce until sec on medium to low heat.

6.

Add one cup of veal stock at a time and allow to reduce all the way down.

7.

Check the doneness of the shallots by inserting a small paring knife to the middle, there should be no resistance to the knife.

8.

Keep adding the veal stock until the shallots are soft (you may not need to use the water), this should take about 35 to 45 minutes.

9.

Keep refrigerated until ready to use (they can keep for two or three days).

10.

When ready to serve, heat up shallots in a small pan with liquid.

Potato Puree InstructionsPreheat oven to 325 degrees F.

1.

Cover the potatoes with water in a small saucepan and bring to a boil.

2.

Add salt after water boils.

3.

Reduce to a simmer.

4.

Cook potatoes until tender, approximately 25 minutes.

5.

Strain the potatoes, place on a sheet pan and put in the oven for five minutes to allow the potatoes to dry.

6.

Take the warm potatoes and place in a food mill with the smallest holes.

7.

Pass potatoes directly into a saucepan.

8.

After potatoes are passed, add milk and fold in with a rubber spatula while heat is on low.

9.

After milk is added, fold in cold butter a little bit at a time, continuously folding with a rubber spatula.

10.

Hold in warm pan until ready to servePoussin InstructionsNote: It is best to do the first two steps a day ahead so that the truffle flavor will permeate the meat1. Slide the truffles in between the skin and breast meat of the poussin.

2.

Keep covered in the refrigerator for a day.

3.

In a large sauté pan heat 2 tablespoons of oil until hot.

4.

Salt and pepper the poussin on both sides.

5.

Place poussin skin side down in the pan and cook on high heat until golden brown.

6.

Reduce heat to medium and continue to cook on skin-side only until completely cooked, approximately 6 minutes.

7.

Flip birds over and cook on flesh side for 30 seconds.

8.

Serve immediately.

Serving Instructions1. Place the potato puree in the center of the plate.

2.

Put the bird on top.

3.

Place three shallots around the outside of the plate and drizzle some of the shallot glaze around for a sauce.

4.

If available, shave extra truffles on top and serve immediately.

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