36 poussin - boneless
portobello crouton - about 3in diameter
whole spinach leaves
green peppercorn sauce
=Split poussin in half. Mix together 2., put layer between each half of skin and breast. Grill portobello, cool, top with duxelle, then half poussin, skin up. Roast in oven, let rest and reheat to serve. Sauce with very subtle green peppercorn demi-glace.