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Email to Master Chef Don F. Easley Jr.      

    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
    cup olive oil
    ground black pepper to taste

    balsamic-port glaze:
    cup balsamic vinegar
    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 450F. 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 400F 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.

 

 

 


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