This was a fabulous high point to the meal. The delicious flavour imparted by the fois gras and pistachio is perfect. It’s rich but not overly so. Together with the Asparagus Risotto it made for a really delicious main course.
1 onion (finely chopped)
2 shallots (finely chopped)
2 garlic cloves (finey chopped)
1/2 tablespoon fresh tarragon
1 tablespoon unsalted butter
2 teaspoons brandy
120g chicken mince
120g fois gras
6 tablespoons cream
1/2 cup pistachio nuts (lightly smashed)
salt & pepper
Preheat the oven to 190ºC.
Combine all the ingredients to make the stuffing.
Stuff 1/4 of the mix into the cavity of each poussin and tie the legs together with some kitchen string to keep the stuffing in.
Bake in the oven for 30-35 minutes. Rest for 10 minutes.
I served it with the poussin on top of some Asparagus Risotto and a knob of Truffle Butter on top of that.
NEXT: Dessert – Chocolate Tart with Almonds