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Roasted Poussins With Three-Bean Salad
WYLIE DUFRESNE
of
71 Clinton Fresh Food
Serves six.
6 whole poussins, about 1 and 1/4 pounds each, butterflied by the butcher, all bones removed except first joint of leg and wing
Salt and freshly ground white pepper
1/4 cup grape-seed oil
1/2 cup French Dijon mustard
1 and 1/;2 cups Japanese (panko) bread crumbs
Preheat the oven to 450 degrees. Season the birds on both sides with salt and pepper. Heat the grape-seed oil in two large ovenproof sauté pans, and sear poussins, skin-side-down, over medium-high heat for about 2 minutes. Place poussins in the center of the oven for about 6 minutes, until skin is crisp and brown. (If you don't have two big sauté pans, sear the birds in a skillet, then transfer them to a heavy cookie sheet preheated in the oven.) Flip birds over, cook for 2 to 3 more minutes or until juices run clear, and remove from oven.
Preheat the broiler. Brush the skin with Dijon mustard, and sprinkle the bread crumbs over the mustard. Broil for about 30 seconds or until poussins are golden brown, taking care as they have a tendency to burn in patches.
Tasca d'Almerita Regaleali Rosato 1998
Dufresne's Three Bean Salad.
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