Ring the changes on Christmas Day, and instead of turkey try individual Roasted Poussins for a sophisticated and infinitely less stressful alternative – they can even be prepared ahead, to be served cold on Boxing Day! This toffee-noted marmalade, infused with Penderyn Whisky, makes the meat incredibly succulent and gives it a wonderful flavour.
One poussin serves two people, so you can adapt the recipe accordingly.
Preheat oven to190°C
3 poussins • 6 shallots • sprigs of thyme
• 1 orange • 150g Radnor Preserves’ Welsh
Cut the orange into six wedges. Place an
orange wedge into the poussin cavity,
squeezing the juice as you do so. Chop the
shallots, place on bottom of roasting tin, and
sprinkle with thyme sprigs. Put the poussins
breast-side down on top of the shallots, and
spread half the marmalade over the visible
skin. Place in the oven for 20-25 minutes,
then turn the poussins over and cover with the
Return to oven and roast for a further 20
minutes. Remove from the oven and allow to
rest before carving. In the meantime, squeeze
the remaining orange into the poussin,
marmalade and shallot juices in the roasting
pan, add a splash of whisky if desired, and
add chicken stock to create a fabulous gravy.
Serve with curly kale, roast potatoes and all