Portions: 2 2 x British Poussin 1 tbsp sunflower oil 25g/1oz butter or margarine 2tsp wholegrain mustard 150ml/1/4 pint orange juice 150ml/1/4 pint chicken stock Grated rind 1 lemon 2-3 tsp clear honey Orange slices, lemon zest and fresh parsley sprigs to garnish Salt and freshly ground pepper
Split the Poussin in half by cutting along the breastbone and down to the backbone. Rinse and dry thoroughly then season. Heat the oil and butter or margarine in a large frying pan then add the Poussin and brown on all sides. Blend the mustard with the orange juice and chicken stock, then pour into the pan. Add the grated lemon rind and honey. Bring to the boil and cover the pan. Reduce the heat and simmer for 15 minutes or until both Poussin are cooked and the juices run clear when pierced with a skewer at the thickest part of the thigh. Remove the Poussin from the pan and keep warm. Bring the juices to the boil and boil rapidly for five minutes or until reduced by half. Pour over the Poussin and garnish with orange slices, lemon zest and fresh parsley sprigs. Serve with fresh cooked baby new potatoes and seasonal vegetables. Supplied by: John Nottingham, chef at Kendals store, Manchester