2011-09-22 / Features

A Taste Of Luxury From A World Renowned Chef

Perhaps thanks to popular television programs geared toward cooking and travel, chefs across the globe have gained significant celebrity status in the early part of the 21st century. One of Australia’s most renowned chefs, Tetsuya Wakuda, offers the following recipe for “Double- Cooked Deboned Spatchcock with Bread Sauce” from his cookbook “Tetsuya” (Ten Speed Press).

Double-Cooked Deboned Spatchcock with Bread Sauce Serves 4

4 4-ounce poussin breast and thigh,
deboned
4 fluid ounces goose fat
1/2 teaspoon salt
1/2 teaspoon white pepper
1 pinch superfine sugar
1 pinch sea salt
16 fluid ounces chicken stock
2 leeks, cut into 6-inch lengths
31/2 ounces spinach leaves
31/2 ounces fresh soy beans or broad
beans
4 small pink fir apple potatoes or
other waxy
potatoes, peeled and boiled













Chicken Jus
16 fluid ounces chicken stock
5 fluid ounces port
1 pinch salt
2 teaspoons soy sauce
1/2 teaspoon walnut oil




Bread Sauce
6 slices white bread, crusts removed
1 clove garlic
1 pinch salt
1 pinch white pepper
1 pinch sugar
8 fluid ounces grapeseed oil





Parsley Oil
1 ounce parsley leaves
21/2 tablespoons grapeseed oil

Daikon
1 medium-sized daikon, peeled and
left whole
16 fluid ounces chicken stock


1 pinch salt
1 1x11/4-inchpiecekonbu

Wrap the skin of the poussin around the base of the bone from a plump leg. Place a poussin in the corner of a freezer bag and spoon over a quarter of the goose fat. Season with salt, pepper and sugar. Expel all air from the freezer bag and secure tightly. Repeat with the rest of the birds.

Bring a saucepan of water to 140 F — test with a thermometer — and lower the bags with the poussin into the water. Put a lid on — this makes sure they don’t float to the top. Cook for 35 minutes. Test by pushing your finger into the poussin — it should just go into the flesh. Once cooked, open the bag and allow to rest. Remove the poussin, season this time with sea salt and place under a hot broiler until golden brown.

To make the chicken jus, reduce the chicken stock by one-third over high heat, add the port, and reduce to a syrup. Stir in the salt, soy sauce and walnut oil. Set aside.

To make the bread sauce, place all the ingredients except the oil in a food processor and process until crumbled. Slowly drizzle in the oil and process until a thick paste forms. Set aside.

To make the parsley oil, place the parsley leaves into a blender and slowly add the oil. Blend until a smooth liquid forms. Set aside.

To prepare the daikon, place all ingredients in a saucepan, cover with a sheet of wax paper under the lid (this minimizes any vibration) and bring to a boil, then lower the heat and cook until tender.

Remove the daikon and slice in 1/2- inch-thick discs.

Heat the chicken stock and add the leek. Poach until tender, remove and slice thinly.

Blanch the spinach and soy beans in boiling water.

Divide the spinach between the serving plates. Place some daikon on top, then the poussin, leek and chicken jus. Drizzle with parsley oil and sprinkle with soy beans. Place the potato and two teaspoons of the bread sauce to the side.

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