Roasted Poussins with Clementines

On a gastronomy tour of Catalonia with a small group of Australian chefs in 1998, I visited a couple of different clementine farms and co-operatives near Tarragona. It was the first time I had tasted clementines straight from the tree – a mix between a mandarin and an orange, they are deliciously sweet and juicy with a gentle underlying acidity, and are terrific teamed with all types of poultry. Mandarins, tangelos or blood oranges make an acceptable substitute.