Poussins glazed with honey and wrapped in bacon

How to make Poussins glazed with honey and wrapped in bacon recipe - poussins glacées au miel et au bacon recette

Serves 4

Ingredients:
4 poussins or small Cornish Game hens
2 onions, peeled and coarsely chopped
2 tbsp honey
12 slices bacon or pancetta
6 leeks, trimmed, rinsed, and chopped into 2in (5cm) chunks
1 tbsp olive oil
sea salt and freshly ground black pepper

Method:
1 Preheat the oven to 400°F (200°C). Wipe the poussins thoroughly with paper towels, then stuff with the onions. Brush with the honey, then cover the breast of each poussin with 3 slices of bacon. Place breast-side up in a large flameproof roasting pan.

2 Toss the leeks with the oil, then add to the pan, tucking them in around the birds. Season with salt and pepper, then put in the oven to roast for 45minutes–1 hour or until the poussins are cooked. To test, pierce them with the tip of a sharp knife if the juices run clear, they’re ready. If the bacon begins to darken too much, loosely cover the poussins with foil.

3 Remove the birds from the pan and keep warm. Using a slotted spoon, transfer the leeks to a serving dish and keep warm. On a work surface, tilt the roasting pan to one side and skimaway any fat. Place the roasting pan over 1 or 2 burners on the cooktop, add a little hot water to the pan, and turn on the heat to high. Bring to a boil, scraping up any crispy bits from the bottom of the pan, then simmer for a few minutes to thicken slightly. Pour into a gravy boat and serve with the poussins, leeks, and some creamy mashed potatoes, if desired.

Poussins glazed with honey and wrapped in bacon