- 1 small shallot, minced
- 2 teaspoons chopped thyme
- 1 teaspoon sweet paprika
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon ground cloves
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Four 1-pound poussins, backbones and wing tips removed
- 1/2 cup dry white wine
- 1 garlic clove, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
How to make this recipe
In a bowl, combine the shallot, thyme, paprika, curry, ginger, nutmeg, white pepper and cloves. Stir in the oil and season with a large pinch of salt. Set the <em>poussins</em> on a rimmed baking sheet, breast side up; press down to flatten the birds. Spread the spice paste all over, then refrigerate overnight.
Preheat the oven to 425°. In a small saucepan, boil the white wine, garlic, soy sauce and Worcestershire sauce over high heat until reduced by a third, about 5 minutes.
Season the <em>poussins</em> with salt and roast for 10 minutes. Increase the oven temperature to 450° and baste the <em>poussins</em> with the wine mixture. Roast for about 20 minutes longer, basting 3 more times with the wine mixture, until the birds are nicely browned and the inner thigh juices run clear. Let the <em>poussins</em> rest for 10 minutes, then serve.
These birds go well with a light red or a rich white. Domaine de L'Arlot, in Burgundy, makes fabulous versions of both.