-
1
Poussin and garnish: In a large bowl, combine the water and fleur de sel.
-
2
Soak the poussin in the salted water for 5 to 6 hours.
-
3
Remove poussin from water, dry off, and add salt and pepper to skin side only.
-
4
Preheat oven to 550 degrees F.
-
5
Heat a saute pan and add the vegetable oil.
-
6
When the oil is just beginning to smoke, place the poussin skin side down in pan.
-
7
Place in a 550 degree F oven for 8 minutes.
-
8
Remove from oven and finish on the stovetop until deep golden brown is achieved.
-
9
Remove and set aside, do not wash pan.
-
10
Heat the remaining vegetable oil in a saute pan.
-
11
When the pan is hot, sear the foie gras on both sides.
-
12
When the fois gras is soft to the touch, remove, and set on a plate.
-
13
It is very important not to burn the fat of the foie gras, so do not get the pan too hot.
-
14
Deglaze the pan with Armagnac.
-
15
Combine the veal stock, foie gras, and pan juice and add to the blender.
-
16
Blend on low speed until foie gras is completely incorporated.
-
17
Place in a small saucepan, bring to a simmer and season with salt and pepper.
-
18
Remove excess fat from the chicken pan and saute white asparagus and morels in pan.
-
19
Season with fleur de sel, pepper, and a pinch of chopped tarragon.
-
20
To serve: Place white asparagus and morels on plate, sauce around vegetables, and place poussin on top skin side up.
