Duo of poussin

Duo of poussin

In early summer at the 103-year-old Occidental restaurant in Washington, D.C., chef Rodney Scruggs introduced a “duo of poussin”: a boneless grilled breast with buttermilk-soaked fried dark meat that is reminiscent of the common duck preparation of a grilled breast and confit legs.

This item sells for $28 and will stay on the menu for the fall. He flavors his buttermilk with garlic, thyme and rosemary and puts some cayenne pepper and fennel in the flour.

Scruggs

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TAGS: Food Trends
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