Poussin with quince and myrtle

all details

Poussin with quince and myrtle

Poussin with quince and myrtle
Photo: Marina Oliphant

Ingredients

  • 1 quince
  • 1 cup water
  • ½ cup sugar
  • 2 poussin, size 5
  • 2 crushed cloves garlic
  • 1 large sprig myrtle leaves and berries or a bayleaf
  • salt, pepper
  • unsalted butter
  • 2 handfuls cooked spinach
  • 2 wedges cooked cornbread (see recipe)

Method

Dissolve sugar in water and bring to simmering point. Wash quince. Cut into quarters without peeling or coring. Drop into sugar syrup and cover tightly. Simmer for at least 2 hours until quince is a deep-pink. Allow to cool in syrup.

Preheat oven to 200C.

Wipe poussin inside and out and season with salt and pepper. Stuff each cavity with

1 crushed clove of garlic and a walnut-sized piece of butter and then push in one piece of the quince and the myrtle sprig. Rub more softened butter over skin of bird. Drizzle over a little of the quince syrup.

Place birds in oven, breast uppermost, and cook for 15 minutes. Turn upside down for another 15 minutes. Then turn again and cook for 5 minutes, or until leg juices run clear when pierced with a fine skewer. Add chunks or wedges of cornbread to the oven for the last 5 minutes, either on a tray beside the birds or in the baking dish underneath the birds for a juicier effect. Tip off fat from dish and remove poussin to a hot plate to keep warm. Add the remaining quince (cut into bite-sized pieces) to the pan together with the cooked spinach and cook until spinach is hot and the quince has started to caramelise on each side.

Serve around the chicken.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Chicken
  • Cuisine - French
  • Course - Main-course

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Poussin with quince and myrtle

Rate Poussin with quince and myrtle:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Poussin with quince and myrtle with half a star Rate Poussin with quince and myrtle with 1 star Rate Poussin with quince and myrtle with 1.5 stars Rate Poussin with quince and myrtle with 2 stars Rate Poussin with quince and myrtle with 2.5 stars Rate Poussin with quince and myrtle with 3 stars Rate Poussin with quince and myrtle with 3.5 stars Rate Poussin with quince and myrtle with 4 stars Rate Poussin with quince and myrtle with 4.5 stars Rate Poussin with quince and myrtle with 5 stars

Error: Please select your rating for 'Poussin with quince and myrtle'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Rabbit Ranch is offering readers the chance to win one of five mixed cases of their wines.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions