{"id":829,"date":"2017-11-22T00:00:00","date_gmt":"2017-11-22T00:00:00","guid":{"rendered":"http:\/\/dev.valdecuevas.es\/newpagodevaldecuevas\/blog\/portfolio-items\/vegetable-stuffed-poussin-with-jus-pago-de-valdecuevas-oil-walnuts-and-dried-apricots\/"},"modified":"2021-04-15T19:10:59","modified_gmt":"2021-04-15T19:10:59","slug":"vegetable-stuffed-poussin-with-jus-pago-de-valdecuevas-oil-walnuts-and-dried-apricots","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/vegetable-stuffed-poussin-with-jus-pago-de-valdecuevas-oil-walnuts-and-dried-apricots\/","title":{"rendered":"Vegetable stuffed poussin with jus, Pago de Valdecuevas oil, walnuts and dried apricots"},"content":{"rendered":"

<\/i>\u00a0 \/ Intermediate<\/p>\n<\/div>

INGREDIENTS:<\/h4><\/div>

Poussin (500gr each) 4 und.
\nOnion 1 und.
\nCarrots 2 und.
\nCelery 2 stems
\nSesame Oil Tt
\nP. de Valdecuevas EVOO 50 ml
\nFoie gras 100 gr.
\nSalt and Black pepper Tt<\/p>\n

For the garnih:
\nBroth from deglazing
\nthe oven tray 500 ml
\nChopped walnuts 6 und
\nDried apricots 6 und
\nToasted sesame Tt
\nChopped parsley Tt<\/p>\n<\/div>

PREP:<\/h4><\/div>

Method:<\/strong>
\n\u2022 \u2022 Brunoise the vegetables and saut\u00e9 in EVOO, clean and empty the poussins and stuff with the vegetables and the foie gras.
\n\u2022 Bake at 180\u00baC for 30-35 minutes approximately. You can also set the oven into \u00b4roasting\u00b4, and choose the cooking temperature of the meat.
\n\u2022 Remove from the oven, carve and save the stuffing.
\nFor the sauce:
\n\u2022 Make the jus deglazing the oven tray with water.
\n\u2022 Add the walnuts and dried apricots cooking for 10 more minutes and adding the herbs and spices at the end.
\n\u2022 Emulsify the reduced sauce with Pago de Valdecuevas EVOO .<\/p>\n

Finishing touches and presentation:<\/strong>
\nCut each poussin in halves and remove the stuffing. Divide each half poussin separating the breast from the thigh. Plate arranging the two pieces on top of each other. Place the stuffing on the side and sauce with the emulsion of its jus. Add a dash of Pago de Valdecuevas oil and serve.<\/p>\n

Pago de Valdecuevas\u00b4 contribution to the dish:
\nIt provides the sauce with a special brightness and oiliness, enhancing the flavours of the vegetables and adding complex nuances in the mouth.<\/p>\n<\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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