s 2008 Las Vegas Rising Star Chef Gregory Engelhardt of Andre’s on StarChefs.com

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Gregory Engelhardt

 

Andre's
401 S. Sixth St.
Las Vegas, NV 89101
702-385-5016

 


Chef Gregory Engelhardt

Andre’s | Las Vegas


Passion—one of the most commonly used words when it comes to chefs and food, but this is the very thing that set Greg Engelhardt apart from the crowd. Engelhardt speaks of making Hollandaise with such heart that if feels like you’re discovering something new. There are few chefs of his generation that can make classical French cuisine seem so exciting, but Engelhardt is not to be pegged as just a classical French chef—his cuisine is an effortless blend of modern techniques and ingredients with a strong classic foundation. His cube of poussin filled with black truffle and foie gras is rooted in tradition in terms of the flavor combination, but these small squares of game bird are far from old fashion.

Cube of Poussin, Black Truffle and Foie Gras with Poussin and Porcini Jus
Chef Gregory Engelhardt of Andre’s – Las Vegas, NV
Adapted by StarChefs.com

Yield: 4 to 8 Servings

Ingredients:

    Poussin:
  • 4 1-pound fresh poussin, heads and feet attached

    Poussin Cube:
  • 80 grams raw foie gras
  • 4 fresh black truffles, each the size of a large grape
  • 2 grams white truffle oil
  • Salt and pepper to taste

    Poussin Jus:
  • Canola and olive oil blend as needed
  • 2 carrots, bias cut
  • 5 large shallots, peeled and quartered
  • 2 cloves garlic
  • 20 grams tomato paste
  • 5 grams all-purpose flour
  • 250 milliliters light red wine, such as Beaujolais
  • 1 liter chicken stock
  • Sprig of thyme
  • 5 black peppercorns
  • 1 small bay leaf
  • Pinch of salt

    To Assemble and Serve:
  • Clarified butter as needed
  • 8 small bouchon cepe, sliced
  • 1 ounce chicken stock
  • Salt and pepper to taste
  • Butter to finish
  • Extra virgin olive oil

Method:

For the Poussin:
Butcher poussin*: remove legs first; then breasts. French the wing bone and set aside on ice to keep cold. Use a cleaver to chop off the feet. Remove upper and lower leg bones, creating a flat, square piece of boneless leg meat, keeping skin on. Chop off heads from necks; chop carcasses into 4 pieces. Poussin head, feet, wing bones, leg bones and carcass pieces will be used for the poussin jus; the leg meat for the cubes; the breasts will be sautéed.

* Use extreme care while butchering poussin as any meat left on the carcass jeopardizes the integrity of the breast and leg portions.

For the Poussin Cube:
Divide foie into 4 portions. Flatten each portion like a patty in the palm of your hand; place a truffle in the center and warp foie around it. Roll it in your palm to smooth it out into a ball. Season with salt and pepper; set aside. In a small bowl, combine leg meat with truffle oil and salt and pepper to taste, and set aside. Line up 4 2-inch steel cube molds on a cutting board. For each cube, put one leg portion skin-side out into cube, molding the piece to cover the bottom and 2 sides of the cube. Use another leg portion to line the remaining 2 sides of the mold, leaving a "flap" hanging out of the mold to serve as the final side cover. Drop in a foie gras ball into cube and close up the package with the flap. Proceed with remaining 3 cubes. Carefully transfer each cube into a medium-sized vacuum bag; seal on vacuum setting 9. Cook en sous vide for 3 hours at 60°C/140°F, and then put into ice bath for 30 minutes to cool.

For the Poussin Jus:
In a heavy rondeau, heat oil to smoking. Patiently caramelize poussin bones, stirring often. When all parts have been deeply colored on all surfaces, add carrots, shallots and garlic. Roast with bones for 15 minutes, stirring often and making sure pan is lubricated with oil to prevent burning. Stir in tomato paste and cook for 3 minutes; then stir in flour. Deglaze with red wine, scraping crusty bits from pan with a wooden spoon. Add half of the chicken stock and continue to scrape bottom. Bring to a simmer. Transfer mixture to a taller and more narrow sauce pot. Use remaining stock to “rinse” rondeau of all remaining particles; add to stock, along with thyme, peppercorns, and bay leaf. Simmer for 4 hours, constantly skimming scum and fat from surface. Strain through a fine chinois into a smaller sauce pot; reduce until sauce consistency is reached, an hour or so (test on a plate for color and consistency). Taste for seasoning. Set aside, keeping warm.   

To Assemble and Serve:
Preheat oven to 120°C/248°F. Drop poussin bags into hot water briefly before opening bags to loosen fat in order to easily push them free from bags and molds. In a sauté pan, heat clarified butter to smoking point and sear cubes on all sides until golden. When color is achieved, they will still be cold inside and need to be heated up very slowly to ensure they stay together and sealed (high heat at this stage can cause 2 pieces of leg meat to pull apart). Transfer cubes to a baking sheet and roast for about 20 minutes. Meanwhile, season both sides of breasts with salt and pepper. Saute skin-side-down in clarified butter until golden and crispy. Flip to sear the flesh but only for 1 minute – it’s very delicate! Set aside in a warm spot. In same sauté pan, cook cepes until golden. Deglaze with a shot of chicken stock and add poussin jus. Reduce jus, season with salt and pepper, and finish with a knob of butter. The jus should be shiny with sliced cepes and more chicken flavor than anything on the planet. To plate, you can serve one whole cube with two breasts for 4 servings, or halve the cubes and use one breast for 8 servings. Place the breasts skin-side up on the plate and nestle the cube next to it. Drizzle olive oil on plate and on breast. Serve immediately.

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  •    Published: October 2008


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