Orange and Chilli Poussin

The citrus and spice in this smart supper recipe is always popular. Serve it with either simple buttered vegetables or on top of an Asian slaw with steamed rice.

Serves: 4-6
15 minutes
1 hour


  • 3 whole poussins
  • Good rapeseed oil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • Salt and black pepper
  • 175ml sweet chilli sauce
  • 1 orange, zested


  1. Preheat your oven to 190°c or 170°c fan. Lightly oil the skin of the poussins. Mix the herbs and spices together then rub them onto the skin and also inside the cavity. Season well with salt and pepper then place the poussin in a deep-sided roasting tray skin side up. Cook for 1 hour in the preheated oven, occasionally basting the birds with the juices in the tin.
  2. Meanwhile, mix the sweet chilli sauce with the orange zest. When the poussins have cooked for 30 minutes, pour the zesty sweet chilli sauce all over the poussins and cook for a further 15 minutes. Baste again and return to the oven for another 5 minutes. Remove from the oven and allow to rest for 10 minutes in a warm place before serving.
  3. Joint the poussins and arrange them on top of your chosen accompaniments.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.