Craig Davies, head chef at Paschoe House near Crediton, shares his recipe for poussin pie with Riesling cream and mushrooms
You will need
For the poussin
Black peppercorns 2
Garlic ½ clove
Bay leaf 1
Fine sea salt 50g
Rapeseed oil 300ml
For the filo pie lids
Filo pastry sheets 4
Clarified butter to brush
For the Riesling cream
Rapeseed oil 1 tbsp
Chicken wings 100g, chopped
Shallots 50g, diced
Leeks 50g, diced
Celery 20g, diced
Thyme a pinch
Garlic 1 clove
Bay leaf 1
Riesling white wine 250ml
Whipping cream 200ml
- For the poussin: prepare the poussin by first removing the breasts and trimming off excess fat. Set aside for later. Remove the legs and pat dry. Save the carcass for the Riesling cream.
- Crush the black pepper, garlic and thyme using a pestle and mortar, then add the bay leaf and the salt. Rub the mixture into the poussin legs, place them on a baking tray, cover and leave to marinate for 3 hours. Once ready, remove the rub using a dry cloth.
- Pour the oil into a deep tray, add the legs, cover with foil and confit in the oven at 85°c for 3 hours.
- Once the legs are cooked, allow to cool in the oil. Once cold, remove the skin and discard. Pick the meat off the bone and reserve for later.
- For the filo pie lids: lay out a single sheet of filo pastry and brush with the butter, sprinkle with salt and thyme, then repeat with the 3 remaining sheets, layering one on top of the other. Press between 2 trays and leave in the fridge for 8-10 minutes to allow the butter to set.
- Cut the chilled filo into discs and place on greaseproof paper. Place another sheet of greaseproof paper and a tray on top and then bake at 170°c / gas 3 for 10-12 minutes until golden brown and crisp.
- For the Riesling cream: put the oil, chicken wings and poussin carcass in a large pan over a medium heat. Caramelise the wings and carcass until dark golden brown.
- Add the vegetables and herbs to the pan and sweat until tender, then add the wine and reduce by half. Add the cream, bring to the boil then immediately put a lid on the saucepan and remove from the heat. Allow to infuse for 20 minutes.
- Pass the sauce through a fine sieve into a clean pan and reduce to a thick consistency. Taste and season.
- To serve: fry the breasts skin-side down for 6-7 minutes on a medium heat. Turn them over and continue to fry until cooked. Remove from the heat and allow to rest for 4 minutes.
- In a separate frying pan, fry the diced mushrooms until golden brown, then add the poussin leg meat. Lightly season then place on a plate, followed by the cooked filo pastry lid and the poussin breast. To finish, drizzle with the warm Riesling cream.