Poussin with pumpkin and crumble of Frisian rye bread

Name: Poussin with pumpkin and crumble of Frisian rye bread
Ingredients: 1 butternut squash; Olive oil; Rye bread; Salt; 1 poussin; 300 g Goose fat; 1 pansaver; Cardamom; poultry jus

Be surprised by the tenderness of the poussin (young chicken).

Ingredients

1butternut squash

Olive oil

Rye bread

Salt

1poussin

300gGoose fat

1pansaver

Cardamom

poultry jus

Preparation

Cut the poussin 'en coffre' and cook sous-vide at 64°C for 1 hour and 15 minutes.
Cook the legs and wings in goose fat.
Cut the butternut squash in half, remove the seeds. Place the butternut squash in a pansaver bag, drizzle with olive oil and sprinkle with salt. Close the pansaver bag and cook the squash for 1 hour at 180°C in a preheated oven.
Remove the skin from the squash or scoop it out, blend until smooth in a blender and season with salt.
Remove a breast from the carcass, take off the tenderloin and keep warm in a low-temperature oven. Crisp the skin of the fillet and keep warm as well.
Infuse the cardamom in the jus.
Fry the confit wing and leg until crispy.
Crumble the rye bread and place in a dehydrator.
First place the pumpkin puree on the plate. Slice the fillet, place it on the plate along with the tenderloin, leg, and wing. Spoon the jus and the rye bread crumble onto the plate. Serve immediately.