Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4
© P-A Jorgensen

How to Make It

Step 1    

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 poussins on a rimmed baking sheet, breast side up; press down to flatten the birds. Spread the spice paste all over, then refrigerate overnight.

Step 2    

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.

Step 3    

Season the poussins with salt and roast for 10 minutes. Increase the oven temperature to 450° and baste the poussins 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 poussins rest for 10 minutes, then serve.

Suggested Pairing

These birds go well with a light red or a rich white. Domaine de L'Arlot, in Burgundy, makes fabulous versions of both.

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