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 removes the upper thighbone ...
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!