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Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce (Ming Tsai) Recipe

Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce (Ming Tsai) Recipe

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Honey Roasted Poussin on Horseradish Beet Puree and Soy Butter Sauce (Ming Tsai)

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Ingredients:

Serving

4 poussin, cleaned and patted dry
1/4 cup soy sauce
2 tbsp honey
1 tbsp dijon
1 tbsp coarse black pepper
5 large red beets, peeled and quartered
2 heads garlic, peeled , kept in whole cloves
2 tbsp olive oil
salt and black pepper , to taste
1 tbsp horseradish
2 tbsp butter
4 sliced shallots
2 cups white wine
1 lemon, juiced
1/4 cup heavy cream
2 tbsp soy sauce
1/2 lb butter, well chilled and cut up into 1/2-inch dice
white pepper , to taste
1/4 cup chive batons, for garnish
take the breast off of the bone and slice on the bias. place mound of beet puree in the back center of the plate and surround with chicken slices. top with leg/thigh and sauce around the mound. garnish with chive batons.

Directions:

Preheat oven to 550 degrees. Mix the soy sauce, honey, Dijon and black pepper in a small bowl. Liberally rub the poussin inside and out with the rub. Place poussin breast side up, in the oven and cook for about 15 to 20 minutes or until golden brown. Simultaneously, toss the beets, garlic and olive oil. Season well with salt and pepper. Make an aluminum papillote (air-tight folded package), enclose the beet mixture and place in the same oven. May have to rotate the chicken for even coloring. When chicken is fully browned, turn the oven down to 300 degrees. Cover with foil to prevent burning. Chicken will take another 15 to 25 minutes. Beets will be done at the same time. Check by opening the papillote and piercing a beet. Should be soft. Chicken is done when the wing can be moved back and forth with great ease. Allow chicken to rest for 10 minutes before serving. In a food processor, add the beet mixture and puree. Add the horseradish and butter and check for seasoning. Keep warm.
In a saucepan, add the shallots, wine and lemon juice. Bring to a simmer and completely reduce the liquid. Add the cream and soy sauce and bring to a simmer. Strain and transfer mixture to a blender and blend at high speed, adding the butter 1 piece at a time. Season with white pepper and check. Keep warm in a ba

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	980.42 Kcal (4105 kJ)
Calories from fat	634.92 Kcal
		% Daily Value*
Total Fat	70.55g	109%
Cholesterol	147.42mg	49%
Sodium	1634.32mg	68%
Potassium	925.73mg	20%
Total Carbs	46.25g	15%
Sugars	27.07g	108%
Dietary Fiber	7.65g	31%
Protein	28.55g	57%
Vitamin C	23.2mg	39%
Vitamin A	0.6mg	21%
Iron	3mg	17%
Calcium	110.1mg	11%

Amount Per 100 g
Calories	172.84 Kcal (724 kJ)
Calories from fat	111.93 Kcal
		% Daily Value*
Total Fat	12.44g	109%
Cholesterol	25.99mg	49%
Sodium	288.11mg	68%
Potassium	163.2mg	20%
Total Carbs	8.15g	15%
Sugars	4.77g	108%
Dietary Fiber	1.35g	31%
Protein	5.03g	57%
Vitamin C	4.1mg	39%
Vitamin A	0.1mg	21%
Iron	0.5mg	17%
Calcium	19.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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