Spatchcocked poussin with red wine sauce



For the poussin:
1 poussin
2 tbsp olive oil
salt and freshly ground black pepper

For the sauce:
2 glasses red wine
1 beef stock cube, crumbled
15g/½oz unsalted butter

For the rosti:
1 small baking potato, peeled and grated
2 tsp olive oil
55g/2oz Port Salut cheese, grated
salt and freshly ground black pepper


1. Preheat the oven to 220C/425F/Gas 7.
2. Using a pair of scissors, cut the backbone out of the poussin.
3. Heat the oil in a medium ovenproof frying pan over a high heat.
4. Using your hands, press down on the back of the poussin to flatten. Season. Place the poussin in the hot pan and cover with another clean heavy medium frying pan to keep the poussin flat. (Alternatively, place a metal skewer through the poussin from one corner to the other and repeat across the other diagonal with another skewer.)
5. Transfer the poussin to the oven and roast for 12-14 minutes.
6. In a small saucepan, gently bring the red wine to a simmer. Stir the stock cube into the red wine and reduce for 6-8 minutes. Place the potato in a clean tea towel then over a bowl or the sink, squeeze out as much excess water as possible. Season.
7. Heat the oil for the rosti in a small ovenproof frying pan. Fry the grated potato for 1-2 minutes on each side.
8. Top the potato with the cheese and transfer to the oven for 2-3 minutes or until melted and golden.
9. Remove the poussin from the oven and fry for a further 2-3 minutes to brown.
10. Add the butter to the sauce and swirl the pan until well combined and glossy. Serve the poussin on the rosti and pour over the red wine sauce.


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