4 poussin breasts
4 sage leaves
1 tablespoon olive oil
2 tablespoons butter (divided in half)
1 cup medium diced carrots
1 tablespoon peeled and coarsely chopped ginger
1 cup cassis juice
2 tablespoons granulated sugar
2 tablespoons red wine vinegar
Salt and pepper, to taste
1. Heat skillet with olive oil, season poussin breasts and sear (hot pan!) skin side down till golden brown, turn over, add 1 tablespoon butter and let cook addition 2 minutes till just cooked through.
2. Add carrots to pot cover with water, add ginger and sage leaves and bring to a boil cook till carrots are very tender about 20 minutes. With emersion blender puree till smooth, season with salt and pepper.
3. Add sugar to small pot and melt till caramel forms add red wine vinegar and cassis juice, bring to a boil and reduce 75% and add 1 tablespoon butter, season with salt and pepper.
4. Putting it all together: place in center plate carrot puree, top with breast and drizzle syrup around plate.
© 2011 FRANK OTTE
Posted on AllTopChef.com