Poussin with leek, roast pear and goat’s cheese

Poussin with leek, roast pear and goat’s cheese

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
2 poussin
3 firm pears
2 small leeks
4 tablespoons olive oil
2 garlic cloves
1/2 tablespoon yellow mustard seeds
1 teaspoon fennel seeds
bunch watercress
1/4 lemon
1-2 tablespoons white wine or verjuice
100g soft goat’s cheese
salt
freshly ground black pepper

Method

  1. Heat the oven to 200ºC. Spatchcock the poussin and place skin side up in a shallow roasting tin.
  2. Quarter and core the pears. Wash and trim the leeks and cut on the diagonal into slices 2 cm thick. Place the pears and leeks around the poussin. Drizzle over 3 tablespoons olive oil. Peel and finely chop the garlic and scatter it over the poussin with the mustard and fennel seeds. Season lightly with salt and pepper.
  3. Roast in the oven for 35–45 minutes, turning the pears and leeks from time to time to ensure even browning, until the poussin are cooked and the pears and leeks are caramelised and tender. Check the poussin are cooked by cutting down to the bone on the non-skin side of the thigh and leg; the juices should run clear.
  4. Wash and pick over the watercress and place in a bowl. Squeeze over the juice from the lemon and drizzle over the remaining olive oil. Season with salt and pepper, toss to mix and arrange in a serving dish.
  5. Once cooked, transfer the poussin with the pears and leeks to a warmed plate and leave to rest for 5 minutes. Meanwhile, pour off any fat from the juices in the roasting tin and add the wine and some salt and pepper. Bring quickly to the boil.
  6. Carve the poussin, place on the watercress with the pears and leeks and dress with the juices. Pull the goat’s cheese into pieces and scatter over the pears and leeks to serve.
Tags:
Leiths School of food and wine
cookery course
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