Roasted Poussins with Welsh Whisky Marmalade
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.
- 3 poussins
- 6 shallots
- Sprigs of thyme
- 1 orange
- 150g Radnor Preserves’ Welsh Whisky Marmalade
- Preheat oven to190°C
- 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 remaining marmalade.
- Return to oven and roast for a further 20minutes. 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 the trimmings!