Gressingham Corn Fed Poussin

Our Corn Fed Poussin are sourced from approved farms in France and are a special breed that's naturally slow growing so you get meat that's young and tender yet thoroughly flavourful.

The remarkable duck people, Ready in 45 minutes

For recipes, how-to videos and top tips, visit our website at: www.gressinghamduck.co.uk

France

1 Place on a tray and season.
2 Roast in oven
3 Let it rest, then carve.

Oven cook - From Chilled. 1. Pre-heat oven to 190°C, Fan 170°C, Gas mark 5.
2. Remove all packaging, place the bird on a baking tray and season with salt and black pepper, if desired.
3. Cook for 45 to 50 minutes, basting regularly with its juices. Cook until piping hot and the juices run clear.
All ovens vary in performance.
This is a guide only.

Wrap

Full Product Name:
Corn Fed Poussin

Storage:
Keep refrigerated 0°C to +4°C.
Once opened, cook within 24 hours and do not exceed use by date. For use by date see front of pack. If freezing, freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost thoroughly in the bottom of a refrigerator and cook within 24 hours.
Do not refreeze once defrosted.
Suitable for Freezing

Safety Warning:
Warning: Contains bones.

Additional Information:
Fresh Class A Without Giblets

Packaged in a protective atmosphere.

Gressingham Foods

Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.

Contact us at:
feedback@gressinghamduck.co.uk
Or
Gressingham,
Loomswood Farm,
Debach,
Woodbridge,
Suffolk,
IP13 6JW.

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.