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Roast Poussin with Balsamic Port Glaze

Source of Recipe

Master Chef Don Easley


Recipe Introduction

serves 4 to 6

List of Ingredients

4 to 6 poussin
¼ cup olive oil
ground black pepper to taste

balsamic-port glaze:
½ cup balsamic vinegar
½ cup port wine
2 garlic cloves


Recipe

1. Make the glaze: Combine all the ingredients for the glaze in a small saucepan and bring to a boil over high heat. Boil until reduced by half, about 5 minutes. Remove from heat and cool to room temperature. The mixture should be thick and syrupy.
2. Preheat the oven to 450°F. Truss the squabs and rub with the olive oil, then sprinkle with pepper. Place on a flat rack in a greased roasting pan and bake for 5 minutes. Reduce the heat to 400°F and brush with the glaze. Roast, brushing with the glaze every 10 minutes, until the skin is golden brown and the juices run clear when a joint is pierced with a fork, about 20 to 25 minutes. Let rest for 5 minutes before serving.