Poussin, Cranberry Sage Jus Recipe

Inspired by Bayona

Time1h 30m

Serves4

Juicy poussin served with cranberry sage jus, fondant potatoes, and haricot vert.

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Ingredients

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1
Prepare the Poussin
Preheat the oven to 200°C (400°F). Season the poussin inside and out with salt and black pepper. Place them in a roasting pan.
2
Roast the Poussin
Roast the poussin in the preheated oven for about 45-50 minutes or until the juices run clear when pierced at the thigh. Baste occasionally with the pan juices.
3
Make the Cranberry Sage Jus
In a saucepan, combine the fresh cranberries, red wine, and chicken stock. Bring to a simmer and cook until the cranberries burst and the mixture reduces by half.
4
Add Sage and Butter
Add fresh sage leaves and butter to the cranberry mixture. Stir until the butter is melted and the sauce is smooth. Season with salt and pepper to taste.
5
Serve
Once the poussin is done, let it rest for 10 minutes before carving. Serve with the cranberry sage jus drizzled over the top.