Roasted Poussin with Peppercorn Sauce (Demo)
Matthew Ryle created this dish for MasterChef UK Professionals Season 18. Matthew Ryle is the 2018 MasterChef: The Professionals finalist and executive chef and co-owner of Maison François and Café François in London. This roasted poussin — butter-basted on the crown in a Jacuzzi of garlic and thyme, served with a three-peppercorn sauce built from the bird's own trimmings and finished with wafer-thin game chips — is classical French technique without pretension. Marcus Wareing called it 'classic cookery at its very best.' Monica Galetti identified the sauce as the heart of the dish: 'rich, unctuous — that's what it's all about.' Chef’s Notes: Classic Cookery at Its Very Best The Three-Peppercorn Architecture Matthew’s use of three types of peppercorn is deliberate and architectural. Black peppercorns provide sharp, robust heat - toasted alongside the shallots, they infuse the sauce base with depth, then are strained out. White peppercorns add a more delicate, fermented heat with earth…
- Time: 50 min
Source: Relaxed Recipes
Ingredients
- STEP 1: BUTCHER THE POUSSIN INTO A CROWN
- Place each poussin breast-side up on a board. Remove the wings by cutting throug
- STEP 2: SEAR THE CROWN AND BUILD THE SAUCE BASE
- Preheat the oven to 200°C . Heat the vegetable oil in an oven-safe heavy pan ove
- STEP 3: DEGLAZE WITH BRANDY FLAMBÉ, WINE AND VINEGAR
- Remove the pan from direct heat. Add the brandy and carefully ignite with a long
- STEP 4: ROAST THE POUSSIN IN A BUTTER JACUZZI
- Return the crowns to the pan skin-side up, or transfer to a clean oven-safe pan.
- STEP 5: FINISH THE PEPPERCORN SAUCE
- Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing the s
- STEP 6: MAKE THE GAME CHIPS
- Using a mandoline, slice the potatoes into wafer-thin rounds, 1–2mm thick. Rinse
- STEP 7: CARVE AND PLATE
- Run a knife along either side of the breastbone to remove the two breast pieces,