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2 boneless Poussin breasts (skin-on) from Whole Bird

Salt and freshly ground black pepper

Clingfilm and kitchen twine

100 g mixed mushrooms, finely chopped

1 small shallot or onion, finely chopped

1 garlic clove, minced (optional)

2 tbsp butter or olive oil

Fresh thyme or parsley, finely chopped (optional)

Salt and pepper, to taste

Pinch of salt

Optional: small drizzle of olive oil or melted butter

A few drops of truffle oil or grated black truffle

Pinch of salt (optional)

Microgreens or baby herbs

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1. Make the Mushroom Duxelles:

   Melt butter/oil over medium heat. Add shallot and garlic, and sauté until soft and fragrant. Stir in chopped mushrooms and cook until all liquid evaporates, forming a thick, aromatic paste. Season with salt, pepper, and herbs. Cool completely.

2. Prepare the Poussin:

   Place poussin breasts between two sheets of cling film skin down. Gently flatten to an even thickness. Season both sides with salt and pepper. Spread a layer of cooled duxelles evenly across each poussin breast, leaving a border at the edges. Roll tightly using cling film, twisting ends to secure. Chill 10–15 minutes.

3. Cook the Ballotine:

   Bring a pot of water to a gentle simmer. Submerge wrapped poussin and poach for 15–20 minutes, or until fully cooked. Remove, unwrap, and pat dry.

4. Add the Crumb & Sear:

   Roll each balloutine log over finely ground breadcrumbs to coat evenly. Heat butter or oil in a pan, and sear until golden brown on all sides.

5. Make the Truffle Essence:

Combine truffle oil with olive oil and a pinch of salt. This will be your aromatic finishing drizzle.

Plate & Serve: Slice the ballotine into thick medallions. Arrange neatly on a plate, drizzle with truffle essence, and garnish with microgreens. Serve immediately.