We might be the remarkable duck people but there's room in our hearts for other poultry too. Our poussin are grown and packed on locally approved farms and factories by our friends the Leon family in the West of France. The poussin are a breed that's naturally slow-growing, so you get meat that's young and tender yet thoroughly flavourful. Poussin is surprisingly easy to cook, considering how good it tastes.
Serves 2
Features
The remarkable duck people, Ready in 45 minutes
Further Description
Try it with pesto mash and roast veg, or visit our website for more inspiration and how to videos. www.gressinghamduck.co.uk
Brand
Gressingham
Storage
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.
Instructions
Oven cook - From Chilled. It's remarkably easy. 1. Pre-heat oven to 190ºC, Fan 170ºC, Gas Mark 5. 2. Remove all packaging, put the bird on a baking tray and season with salt and pepper if you like. 3. Cook for 45 minutes, basting regularly with its juices so that lean meat stays moist. Cook until piping hot and the juices run clear. All ovens vary in performance, this is a guide only.
Preparation and Usage
Enjoy this flavourful slow-growing young chicken 1 Place on a tray and season. 2 Roast for 45 minutes. 3 Let it rest, then carve.
Something to say? Drop us a line at feedback@gressinghamduck.co.uk or Gressingham, Loomswood Farm, Debach, Woodbridge, Suffolk, IP13 6JW.
Package Type
Tray & Overwrap
Other Information
Corn Fed Poussin
Usage: 2 Servings
Fresh Class A without giblets
Packaged in a protective atmosphere.
Recipes
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.
