Masterchef UK Professionals
Baker:
Season:
Week:
Challenge Type:
Roasted Poussin with Peppercorn Sauce (Demo)
Matthew Ryle, former MasterChef Professionals 2018 finalist, demonstrated the benchmark dish. He immediately butchered the poussin into a crown - removing the wings (reserved for the sauce) and trimming the base of the carcass - then seared the crown skin-side down to develop colour. Poussin trimmings and wings were roasted in the same pan to build sauce depth. Shallots were caramelised alongside black and white peppercorns (toasted for flavour, later strained off). The pan was deglazed with a brandy flambé, then white wine and white wine vinegar were added. The crown went into the oven for approximately five to six minutes, basted in a 'Jacuzzi' of butter, garlic and thyme. Internal temperature was checked with a probe and the bird rested at 60°C. The sauce was strained, finished with double cream and soft green peppercorns (chopped through the sauce). The potato garnish was game chips - wafer-thin deep-fried crisps. The poussin was carved and plated with a generous pour of sauce and a neat stack of chips.
Marcus Wareing: 'It's a beautiful thing, Matthew. Tons of butter, garlic, thyme. Roasting on the crown. It's a chef's dream. Absolutely beautiful. I wouldn't expect anything else. Classic cookery at its very best.'
Monica Galetti: 'The poussin is delicious. It's beautifully cooked, but that rich, unctuous sauce - that's what it's all about.'
Would you like us to create a recipe to match this dish?
We try to create several recipes every day, and we'd love to prioritize a recipe for you. Just fill out the form and watch your inbox - no cost, no catch.
