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Poussin Crapaudin au Foie Gras
Spatchcock Poussin with Foie Gras
Preparation info
- Serves
2
. - Difficulty
Easy
Appears in
Published 1987
The week I acquired poultry shears virtually anything on legs was spatchcocked – poussins work especially well. Use the edges and fat from foie gras, not the prize centre, for the recipe.
Ingredients
2 - salt, milled pepper
30 g 1 oz
Method
Use shears or strong scissors to cut up through the backbone of the poussins. I think this gives a more delicious result than cutting through the breast bone. Place each bird flat on a roasting or grilling pan and season with salt and pepper.
Place the birds under a hot grill for 20–25 minutes, turning them over once.
Meanwhile cream the foie gras with the butter and bran