Poussin Normand

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Calvados is a brandy from Normandy, lovingly crafted from 25 varieties of apple - most of which are tiny and taste terribly bitter if eaten! This traditional recipe makes excellent use of both “Calva” and the ubiquitous Norman ingredient, cream. Adapted from a recipe in Saveur magazine.

Normandy, France - Apple country & home of Calvados

Serves 4

Ingredients

4 1 lb. poussin
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened

2 cups pearl onions
1/3 cup Calvados
½ cup heavy cream

Instructions

"aged Calvados" sold directly from the farm

  1. Preheat oven to 400F, and arrange rack to sit in the lower third of the oven.
  2. If you want a less rustic dish, peel the onions by blanching them in boiling water for 1 minute, then trim off the root ends and slip off the skins.
  3. Wash the poussins thoroughly, drain and pat dry. Rub them with salt and a generous amount of pepper, inside and out.
  4. Truss poussins tighly, and rub each one completely with butter.
  5. Arrange in an ovenproof pan, so they do not touch. Scatter onions around the birds.
  6. Place pan in oven and cook for at least 45 minutes, to an internal temperature of 170F for the breast and 180F for the dark meat. Prick fat part of drumstick on one bird; if juice runs clear and drumstick moves easily in its joint, the birds are done.
  7. Transfer poussins and onions to a serving platter, and cover with foil.
  8. Scrape pan drippings into a saucepan with a rubber spatula, bring to a boil, reduce heat and simmer for 2 minutes.
  9. Warm the Calvados, then add to the saucepan and carefully set aflame – keep a pan lid nearby, in case it flares up.
  10. When the flames die out, stir in the cream and continue to reduce sauce until slightly thickened.
  11. Adjust salt and pepper, if needed.
  12. Pour sauce over and around poussins and onions, and serve with latkes underneath.

My husband says: Poussin are young chickens, that are about a pound in size: perfect for a single serving. You can order poussin online from D’Artagnan, who also offer duck and an assortment of other proteins generally not found in your grocery store. However, this recipe works equally well with an equal weight (about four pounds) of Cornish game hens or chicken, adjusting the cooking time upward for larger birds.