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Poussin with Wilted Salad and Toasted Hazelnut

HG Walter


2 Poussins
50g butter 
1 head of baby gem 
1 head of radicchio
300g peas
50g peeled hazelnuts 
2 spring onions 
Juice of half a lemon 

For the poussin:

Start by removing the wishbone as this will make it easier to carve once the bird is cooked. Next, remove the legs and wings from the crown and French trim the legs by cutting around the top of the drumstick. Scrap away any meat using the back of your knife.

Cook the poussin’s breast on the bone and once cooked remove the bone. The legs are cooked separately so that they both cook at the same time. 

For the salad, start by breaking the leaves down into nice chunks and bear in mind that they will shrink by at least half once cooked. Cut the spring onion into large batons, roughly 3-4 inches and keep them aside on a tray until ready to cook.

If the peas are frozen, make sure they are defrosted before cooking. If you’re using them fresh, it's fine to cook from raw.

Next, mix the hazelnuts in a bowl with a little oil, add a pinch of salt and put them to toast in the oven at 160°C for 5 minutes. Then, leave the hazelnuts to cool and crush them using the side of a knife or the bottom of a strong cup or glass. 

To cook the poussin, heat up a large oven proof pan and season the crown and legs with salt and pepper.

Next, colour the crown on both sides and once coloured add the legs to the pan with the skin side facing down. Then, put them in a pre-heated oven at 160°C to cook for about 20 minutes. Once ready, remove the crown and legs from the pan and leave them to rest on a tray.

Keep any roasted juices in the pan, add the butter and place it over a medium heat. Once the butter has melted and starts to foam, it’s time to add the spring onions and cook for around a minute or until wilted.

Add the lettuce leaves and peas to the pan and toss them until the leaves start to wilt. Season with lemon juice, salt and pepper then set aside.

Remove the breasts from the crown and if necessary, heat them up again slightly by placing in a warm oven for a minute or two along with the legs. Once it’s warm you can add them back to the pan with the lettuce and sprinkle over the toasted hazelnuts.

Finally, serve in the pan family style or plate up individually if preferred. 

Poussin with Wilted Salad and Toasted Hazelnut

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