Gressingham Foods

Our Corn Fed Poussin are sourced from approved farms in France and are a special breed that's naturally slow growing so you get meat that's young and tender yet thoroughly flavourful.

The remarkable duck people, Ready in 45 minutes

Features

For recipes, how-to videos and top tips, visit our website at: www.gressinghamduck.co.uk

Further Description

Brand

Keep refrigerated at 0°C to +4°C. Once opened, use within 24 hours.  Freezable. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.For use by date, see front of pack.

Storage

Oven cook - From Chilled. 1. Pre-heat oven to 190°C, Fan 170°C, Gas mark 5. 2. Remove all packaging, place the bird on a baking tray and season with salt and black pepper, if desired. 3. Cook for 45 to 50 minutes, basting regularly with its juices. Cook until piping hot and the juices run clear. All ovens vary in performance. This is a guide only.

Instructions

1 Place on a tray and season. 2 Roast in oven 3 Let it rest, then carve.

Preparation and Usage

Country of Origin

Gressingham, Loomswood Farm, Debach, Woodbridge, Suffolk, IP13 6JW.

Manufacturer

Contact us at: feedback@gressinghamduck.co.uk Or Gressingham, Loomswood Farm, Debach, Woodbridge, Suffolk, IP13 6JW.

Return To Address

Package Type

Full Product Name: Corn Fed Poussin Storage: Keep refrigerated 0°C to +4°C. Once opened, cook within 24 hours and do not exceed use by date. For use by date see front of pack. If freezing, freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours. Do not refreeze once defrosted. Suitable for Freezing Safety Warning: Warning: Contains bones. Additional Information: Fresh Class A Without Giblets Packaged in a protective atmosphere.

Other Information

Poussin À la Provençale Cooking time 45 minutes. Ingredients: 2 poussin 1 green pepper 1 small bunch of basil 3 tbsp olive oil Salt and pepper 4 tomatoes 4 cloves of garlic 50g pitted black olives 1 bouquet garni 1. Peel the tomatoes, remove the seeds and chop, soak the olives for 5 minutes and drain, cut the green pepper into strips, and peel and crush the cloves of garlic. 2. Cut the poussins into two lengthways. 3. Heat two tablespoons of oil in a casserole dish over a high heat then brown the poussins for 5 minutes on each side, place to one side and keep warm. 4. Add an additional tablespoon of oil to the casserole dish and fry the peppers gently for 10 minutes. 5. Wash the basil and add to the casserole dish, together with the garlic, tomatoes, bouquet garni, pepper and a little salt. (Remember to keep some basil for garnish). 6. Finally, add the poussins, cover and leave to cook over a gentle heat for 25 minutes then, 10 minutes before the end of cooking, add the olives. 7. Serve in a dish with the sauce, sprinkle with basil.

Recipes

<table class="nutrition">
<tr><th>Typical Values</th><th>(cooked as per instructions) Per 100g</th></tr>
<tr><td>Energy (kJ)</td><td>964</td></tr>
<tr><td>(kcal)</td><td>232</td></tr>
<tr><td>Fat</td><td>15g</td></tr>
<tr><td>of which Saturates</td><td>4.4g</td></tr>
<tr><td>Carbohydrate</td><td>0.6g</td></tr>
<tr><td>of which Sugars</td><td><0.5g</td></tr>
<tr><td>Fibre</td><td><0.5g</td></tr>
<tr><td>Protein</td><td>23g</td></tr>
<tr><td>Salt</td><td>0.17g</td></tr>
</table>