Roasted Coquelet with Oranges

Coquelet is the French word for a tiny young rooster. The original recipe is by Robin Ellis, but we like the modified version by Culinary Adventures even better. Coquelet roasted with oranges is a simple yet very delicious and sophisticated dish. You’ll impress everyone you’ll serve it to and will enjoy it together.

Serves: 4

Ingredients:

• 2 small coquelets (total weight about 1 kg)

• 2 oranges

• 2 tsp Dijon mustard

• Juice of 1 additional orange

• Juice of 1 lemon

• 2 tsp dried oregano

• A few sprigs of fresh thyme

• 2 tbsp balsamic vinegar

• 50 ml white wine

• 2 cloves garlic

• 2 tbsp olive oil

• A knob of butter

• Black pepper

• Salt

Instructions:

1. Preheat the oven to 220°C(425°F).

2. Prepare the marinade:
   In a suitable dish, mix the juice of 1 orange, the juice of 1 lemon, white wine, balsamic vinegar, olive oil, oregano, 1-2 pinches of black pepper, peeled and crushed garlic cloves, and a pinch of salt.

3. Season the coquelets:
   Lightly salt the coquelets both outside and inside the cavity. Place them breast-side down in the prepared marinade, cover, and refrigerate for several hours, preferably overnight. Turn the coquelets once to marinate the other side as well.

4. Roast the coquelets:
   Place the marinated coquelets in a baking dish. Rub them all over with Dijon mustard, then pour the marinade over them. Add the garlic cloves from the marinade to the dish. Cut the two remaining oranges into quarters and arrange them around the birds in the baking dish. Add a few sprigs of fresh thyme, and place slices of butter on top of the coquelets. Cover the dish with foil and place it in the oven.

5. Bake:
   Roast at 220°C (425°F) for about 30-40 minutes. Then, reduce the temperature to 190-200°C (375-400°F), remove the foil, and continue baking until the meat is fully cooked and the skin is golden brown and crispy.

6. Serve:
   Once ready, serve half a coquelet per portion alongside your favorite side dish, or better yet, with a warm slice of your favorite bread. A side dish isn’t even necessary—just pair the succulent roasted coquelet with a freshly baked loaf for a simple and satisfying meal.

Enjoy your flavorful, tender roasted coquelet with the sweet citrusy touch of oranges!