Orange-roasted poussin with endive salad
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 200 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Poussin estimated edible meat; 4 cleaned birds of about 400 g 1000 g
- Curly endive 250 g
- Orange juice 500 ml 500 g
- Onion 300 g
- Garlic one small 40 g bulb and one 5 g clove 45 g
- Extra virgin olive oil 15 g roasting and 20 g salad 35 g
- Vinegar 15 g
- Parsley 3 g
- Salt to taste 3 g
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Method
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Place the poussin in a container, pour over the orange juice, cover and marinate in the fridge for 2 hours, turning once. Preheat the oven to 180°C conventional.
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Transfer the birds and marinade to a deep roasting dish. Add the quartered onions and the garlic bulb cut horizontally. Season with some of the salt and drizzle over 15 g oil. Roast for 45–55 minutes, basting halfway with the tray juices.
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Check for 70°C for 2 minutes in the thickest part of each bird without touching bone; roast longer if needed. Remove the poussin and rest for 5 minutes. Blend the onions with the roasted garlic flesh and tray juices, boil the sauce for 5 minutes and add half the parsley.
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Wash and drain the endive. Finely chop the remaining garlic clove and mix with the remaining 20 g oil, vinegar and a pinch of salt. Dress the endive just before serving. Serve one poussin per person with sauce, salad and the remaining parsley.
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