- 4
Ingredients
- 4 SERVINGS
- Raspberry-Glazed Poussin with Wild Mushroom Ragout on Wild Rice Pancakes
- • 2/3 cup red wine
- • 1/2 cup raspberry vinegar
- • 1/4 cup soy sauce
- • 1 cup raspberry preserves, strained
- • 4 poussin, about 1 pound each
- • 2 teaspoons canola oil
- • Freshly ground black pepper to taste
- • Small sprigs parsley, to garnish
- Plump poussin, lacquered with sweet raspberry glaze, play against earthy wild mushrooms and toothsome, hearty wild rice pancakes-with steamed asparagus or green beans.
Preparation
Step 1
1. Prepare Wild Mushroom Ragout and Step 1 of Wild Rice Pancakes Combine wine, vinegar, soy sauce, and preserves in a small nonreactive saucepan, and bring to a boil over high eat. Continue cooking until glaze is reduced to 1 cup. Set aside.
2. Preheat oven to 400°F.
3. With a sharp knife or poultry shears, remove backbones, wings, and necks from poussin (discard or save for stock), and trim excess skin. Cut each bird into 1 whole breast and 2 drumstick-thigh combinations. Rinse and pat dry.
4. Heat oil in a large skillet or shallow roasting pan over medium-high heat until hot and almost smoking. Add poussin pieces, skin side down, and cook until browned, about 2 ½ minutes. Turn, brush each bird with about 2 tablespoons of glaze, and season with pepper. Transfer pan to oven. Bake until poussin are just about done, 10 minutes. Turn off oven. Brush birds with some of the remaining glaze, and leave in oven while finish Step 2 of pancakes.
5. To serve, place a pancake at the top center of each of 4 warmed dinner plates. Divide mushroom ragout among plates, spooning it into the center of plates, slightly overlapping lower edge of pancake. Place breasts on top of mushrooms and a leg on either side of each breast. Spoon on remaining glaze, add a small parsley sprig between each drumstick and thigh joint, and serve. Pass extra pancakes at table, if desired.
Wild Mushroom Ragout
Ingredients
• 2 cups boiling water
• 2 ounces dried wild mushrooms, any variety
• 1 ½ teaspoons unsalted butter
• ½ cup finely chopped shallots
• ½ cup tawny port
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced flat-leaf parsley
Directions
1. Pour boiling water over mushrooms and soak until soft, about 20 to 30 minutes. Lift mushrooms from liquid; discard any coarse stems and remove any grit. Strain mushroom soaking liquid through a fine sieve lined with a dampened paper towel, and transfer it to a small saucepan. Boil it to reduce to about ½ cup.
2. Melt butter in a saucepan over medium heat. Add shallots and sauté until limp and beginning to brown, 1 ½ minutes. Stir in port and reduced soaking liquid along with mushrooms, and bring liquid to a boil over high heat. Continue cooking until liquid has almost completely evaporated. Season with salt and a liberal amount of pepper. Stir in parsley and leave on low heat, partially covered, while preparing poussin.
Wild Rice Pancakes
Ingredients
• ½ cup all-purpose flour
• ¼ cup buckwheat flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Freshly ground black pepper to taste
• ¼ cup finely chopped pecans
• 1 egg
• 1 cup low-fat milk
• 1 cup cooked wild rice
• 1 to 2 tablespoons canola oil
Directions
1. Combine flours, baking powder, salt, pepper, and pecans in a large bowl. Beat egg and milk together, then stir into dry ingredients until blended. Stir in wild rice. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of the oil and, when hot, pour in about ¼ cup of batter for each 3 ½-inch pancake. Cook until bubbles form on the surface and underside is a golden brown (lift with a spatula to check), 1 ½ to 2 minutes. Turn and cook second side until golden brown, 1 ½ minutes. Transfer to warm oven and continue all pancakes are cooked.