Lemon & Herb Roasted Poussin with Duck Fat Potatoes
D'Artagnan | Yield: Serves 2
This easy recipe delivers big flavor with just a few simple ingredients. High roasting temperature and a few aromatics ensure moist, flavorful meat. A little duck fat and pan-drippings combine to create crispy potatoes with super tender flesh. In an hour you have a charming and delicious dinner for two, just add a salad.
- 16 baby Yukon Gold potatoes, quartered (about 2½ cups)
- 3 tablespoons duck fat, melted, divided use
- 4 cloves garlic, peeled and smashed
- Kosher salt & freshly ground black pepper
- 2 Whole Free-Range Poussins
- 1 lemon, cut into quarters
- 2 sprigs fresh thyme, plus 2 tablespoons chopped thyme leaves
- Preheat oven to 425 degrees F.
- Place potatoes and garlic in a cast iron skillet or heavy, oven-proof pan. Drizzle with half of the duck fat, season with salt and pepper, toss well to coat.
- Pat poussins dry with a paper towel. Season the cavity with salt, pepper, and lemon juice, then place the lemon wedges and a sprig of thyme in each poussin. Truss the legs with butcher’s string and fold the wing tips under. Brush the outside of each poussin with remaining duck fat and season with salt and pepper. Place the birds on top of the potatoes. Sprinkle with chopped thyme.
- Roast until poussins are cooked through and juices at the thigh run clear, about 40-55 minutes. Baste with pan juices halfway through cooking. Rest the birds for 10 minutes before serving with potatoes and a drizzle of pan juices/fat.