Crispy Farm Raised Poussin with Foie Gras, Armagnac

Name: Crispy Farm Raised Poussin with Foie Gras, Armagnac Sauce, Asparagus, and Morels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts spring water; 1 cup fleur de sel; 4 poussin; Salt and pepper; 1 teaspoon vegetable oil, plus 1 teaspoon; 8 ounces foie gras; 2 ounces Armagnac; 16 ounces veal stock; 2 bunches white asparagus; 4 morels, rinsed of sand and sliced into rounds; 2 sprigs tarragon, leaves picked and chopped

Servings: persons

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.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 quarts spring water, 1 cup fleur de sel, 4 poussin, Salt and pepper, and more.

Yes, Crispy Farm Raised Poussin with Foie Gras, Armagnac Sauce, Asparagus, and Morels falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Farm Raised Poussin with Foie Gras, Armagnac Sauce, Asparagus, and Morels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions