Zesty Roast Spatchcock Poussin

This zesty roast spatchcock poussin recipe is perfect for summer.

Serves: 1-2
15 mins
35 mins


  • 1 whole poussin
  • 1 lemon
  • 2-3 sprigs thyme
  • 4 cloves garlic
  • 50 g softened butter
  • Tablespoon olive oil
  • Salt and pepper
  • 2 tablespoons white wine or water
  • 1 tablespoon mayonnaise
  • Pinch paprika


  1. Pre heat oven to 200°C / 180°C fan / Gas Mark 6
  2. Firstly spatchcock the poussin. Place the poussin on a chopping board, breast side down. Using a sharp pair of scissors with the cavity facing you, cut close to each side of the back bone / spine to remove. Discard the bone, turn the poussin over and now push down with your hand or the back of a large knife to flatten the bird.
  3. Place the poussin in a small roasting tray. Rub the olive oil all over and season well with salt and pepper. Put the poussin breast side up and dot the butter on top.
  4. Cut the lemon in half widthways and thinly slice 4 lemon rings . Put 2 slices on top and 2 underneath. Do the same with the garlic cloves and also scatter 2 sprigs thyme in the tray as well as adding in the remaining lemon half. Pour in the white wine or water Place in the oven and cook for 30-35 mins.
  5. To double check it is cooked place a skewer into the thickest part of the leg to see if juices run clear.
  6. If you prefer a crispy skin, remove the lemon slices on top of the bird about half way through cooking.
  7. When you are ready to eat place the mayonnaise in a ramekin and sprinkle the paprika over the top.
  8. Serve with the lemon half , the mayonnaise and a fresh sprig thyme.
  9. A mixed salad and some chips or fresh bread will go well with this delicious dish.

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.