Poussins With Orange

4 poussins
2 oranges, quartered
2 teaspoons chopped fresh tarragon or
1 teaspoon dried tarragon
salt
freshly ground black pepper
25 g/1 oz polyunsaturated margarine
orange slices, to garnish

Preheat the oven to 180 °C/350 °F, Gas Mark 4.

Cut 4 pieces of foil large enough to contain a poussin. Place a poussin on each piece of foil. Squeeze 2 orange quarters over each bird. Then place the 2 orange quarters and half thc tarragon in the body cavity of each poussin. Rub the poussins with the peel of the squeezed orange quarters, a little salt and plenty of freshly ground black pepper.

Rub the birds all over with the margarine and sprinkle with the remaining tarragon. Wrap each poussin in the foil, to make parcels. Place the parcels in a roasting tin and roast in the oven for 25 minutes. Open the foil and turn the birds over, then rewrap in the foil and return to the oven for a further 5 minutes.

Remove from the oven, open the foil and turn the poussins breast-side up. Return to the oven for

it further 10 minutes with the foil open, to allow the poussins to brown.

Transfer the poussins to a heated serving dish and serve immediately with the juice poured over, garnished with orange slices.

SERVES 4

POUSSI