Roast Poussin

Poussin, sometimes also referred to as “coquelet” is a butcher’s term for a young chicken. Our poussin are a breed that is naturally slow-growing, so you get meat that’s young and tender yet thoroughly flavourful.

Serves: 1-2
5 mins
45 mins


  • 1 Gressingham Poussin
  • Salt and pepper


  1. Pre-heat oven to 190oC, Fan 170oC, Gas Mark 5.
  2. Remove all packaging , put the bird on a baking tray and season with salt and pepper if you would like.
  3. Cook for 45 minutes, basting regularly with its juices so that the lean meat stays moist.
  4. Make sure that the meat is piping hot and that the juices are clear.

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.