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.

Ingredients

• 3 poussins
• 6 shallots
• Sprigs of thyme
• 1 orange
• 150g Radnor Preserves’ Welsh Whisky Marmalade

Method

1. Preheat oven to190°C
2. Cut the orange into six wedges. Place an orange wedge into the poussin cavity, squeezing the juice as you do so.
3. 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.
4. Place in the oven for 20-25 minutes, then turn the poussins over and cover with the remaining marmalade.
5. Return to oven and roast for a further 20minutes. Remove from the oven and allow to rest before carving.
6. 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!