Breast and Leg of Poussin Recipe with Wild Garlic by Chef Colin McKee at Harvey’s Point

Poussin Recipe

This Breast and Leg of Poussin recipe with Wild Garlic, Green Pea, Smoked Cheddar and Potato Terrine was created by Chef Colin McKee at Harvey’s Point and serves four people.


Breast & Leg of Poussin
– 2 whole poussins
– 150ml of duck fat
– 2 thyme sprigs
– 2 garlic cloves roughly chopped
– Seasoning
– Butter
– Oil

Wild Garlic Oil
– 3 large bunches of fresh wild garlic
– 300ml of vegetable oil
– Pinch of salt

Wild Garlic Emulsion
– 200m of reserved wild garlic oil
– 15ml white wine vinegar
– 15g dijon mustard
– 2 egg yolks
– Seasoning

Green Pea Purée
– 220g of garden peas
– 30g of butter
– Seasoning

Crushed Green Peas
– 175g of garden peas
– 20g of butter
– 1 wild garlic leaf finely shredded
– Seasoning

Potato Terrine
– 8 Large maris piper potatoes
– 60g of butter
– 25g of Parmesan cheese grated
– Potato flour, to sprinkle
– Seasoning


Breast & Leg of Poussin
1. Debone the poussins by gently removing the legs and breasts from the carcass. Next prepare the legs. Separate the drumstick from the thigh by cutting through the joint in the leg.
2. Place the drumstick into an oven proof dish and add the thyme sprigs, garlic, seasoning and cover with the duck fat.
3. Confit in the oven at 125c for 25-30 minutes or until tender. When cooked remove from the duck fat and trim up the drumstick bone and cut off the bone knuckle. Keep hot to serve.
4. Next gently remove the bone from the thigh. Season lightly and roll the thigh up to achieve a nice round cylinder shape.
5. Next pan fry the seasoned poussin breast and rolled thigh in a little oil until golden brown and add some butter.
6. Baste with the butter until cooked through, placing in the oven if required. Leave to rest and keep hot to serve.

Wild Garlic Oil
1. Bring a pot of boiling water to the boil, season with a little salt. Blanch the wild garlic for 15 seconds. Strain the wild garlic and place into a container of iced water to cool.
2. Place the cold wild garlic in a tea towel and squeeze out as much excess water as possible.
3. Next place the wild garlic in a food blender and blend together with the vegetable oil. Keep blending until you reach a nice bright green oil, season with a little salt.
4. Strain through a fine Muslin cloth to achieve a clear green oil.
5. Place in a squeezy bottle to serve and reserve 200ml for making the wild garlic emulsion.

Wild Garlic Emulsion
1. In a food blender place the white wine vinegar, dijon mustard and egg yolks and start to blend.
2. Slowly drizzle in the wild garlic oil, while continuing to blend.
3. Keep adding the oil until you get the correct consistency and green colour that you require it should be similar to a mayonnaise consistency.
4. Season to taste, strain through a fine strainer and keep for plating up later.

Green Pea Purée
1. Lightly salt a pot of water and bring to the boil. Add the peas and cook until tender and soft but still vibrant green.
2. Strain the peas and place in a food blender. Add a small amount of the pea cooking liquid to the blender and start to blend.
3. Add in the butter and blend well. Season to taste and pass through a fine strainer. Reserve to plate up.

Crushed Green Peas
1. Lightly salt a pot of water and bring to the boil. Add the peas and cook until tender throughout, but still maintaining their vibrant green colour.
2. Place in a bowl together with the butter and mash them up using a potato masher. There should still be some whole peas left but mashed enough to hold together.
3. Add the shredded wild garlic and season to taste. Reserve for plating up later.

Potato Terrine
1. Prepare the terrine the day before. Peel, square and thinly slice the potatoes using a mandolin.
2. Brush the base and sides of a loaf tin with clarified butter and arrange layers of potato slices in the base of the tin.
3. Brush with more butter, Parmesan cheese and a sprinkle of potato flour and seasoning.
4. Keep building the layers, lightly sprinkling the parmesan, potato flour and seasoning between the layers as you go and also brushing each layer with the butter.
5. Preheat the oven to 180°C/gas mark 4. Finish with a final layer of potato brushed generously with butter. Cover the top with foil, lower the loaf tin onto a roasting tray and place in oven for 1 1/4 to 2 hours or until potatoes are tender throughout.
6. Remove from the oven and leave to cool.
7. Press down the potatoes with a similar sized loaf tin with some cans on top to add pressure and leave in the fridge overnight.
8. The next day portion to required size and shape and fry on both sides until golden brown and crispy.

To Serve
– Wild garlic leaves blanched in boiling water
– Wild garlic flowers
– Green peas blanched in boiling water and tossed in a little butter
– Irish smoked cheddar cheese cut into cubes and brought to room temperature

To Plate
1. Start plating up by doing a swipe of the green pea purée around the plate.
2. Next place the potato terrine to just off centre of the plate and place a quenelle of the crushed green peas on top of the terrine.
3. Place the different poussin elements in and around the terrine and pipe dots of the wild garlic emulsion around these elements.
4. Drizzle the dish with the wild garlic oil and garnish with the wild garlic leaves, green peas, smoked cheddar and wild garlic flowers. 5. Serve.

Poussin Recipe


Chef Colin McKeeI am the senior sous chef at Harvey’s Point four star country hotel. I’m in charge of the 2 AA rosette lakeside restaurant.

I completed my professional cookery degree in the renowned catering college in Killybegs, Co Donegal in 2006 and I have never looked back.

Working at Harvey’s Point have given me a lot of great opportunities, to travel to several Michelin starred restaurants, to gain new work experiences, develop my skills as a chef.

I now enjoy developing menus for the lakeside restaurant and other food outlets at the hotel, using top quality, locally sourced Irish produce as the base  of my cooking philosophy.

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