Gressingham Fresh Poussin 450G
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Try it with pesto spiked mash and roast veg, or visit our website for more inspiration and how to videos.
We might be the remarkable duck people but there's room in our hearts and on our plates for other poultry too. Our poussins, from our friends the Leon family in Britanny, 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.
Fresh Class A without Giblets
Packaged in a protective atmosphere.
- Ready in 45 minutes
- Keep refrigerated 0°C to +4°C. Once opened, use within 24 hours.
- 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.
Number Of Uses:
Oven cook (From Chilled): It's remarkably easy.
1. Pre-heat oven to 190°C, Fan 170°C, 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:
Make a meal worth talking about in 45 minutes
1 Place on a tray and season.
2 Roast for 45 minutes.
3 Let it rest, then carve.
Poussin À la Provençale
Cooking time 45 minutes.
1 green pepper
4 cloves of garlic
1 small bunch of basil
50g pitted black olives
3 tbsp olive oil
1 bouquet garni
Salt and pepper
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, 40 minutes before the end of cooking, add the olives.
7. Serve in a dish with the sauce, sprinkle with basil.
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|Typical Values||Typical Values (cooked as instructions) per 100g|
|(of which sugars||0g)|
|(of which saturates||2.8g|
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