Coquelet en crapaudine from the grill, mustard-herb crust

The young cockerel spatchcocked so it cooks evenly and quickly over the embers — the skin turns crisp, the flesh stays juicy. A crust of Dijon, herbs and breadcrumbs gives savoury grip. Direct, honest, from the fire.

Poultry Category
25 MIN Prep time
35 MIN Cook time
4 people Servings
Coquelet en crapaudine from the grill, mustard-herb crust

Preparation

Spatchcock

Cut out the birds' backbone with poultry shears, press the birds flat and season with salt and pepper on both sides.

Mustard-herb crust

Brush the birds with Dijon mustard, oil and garlic. Mix the breadcrumbs with the herbs and lemon zest and press on firmly.

Grill

Over medium, indirect heat, grill first on the bone side for 12 to 15 minutes, turn and grill on the skin side for 10 to 12 minutes until crisp and a core temperature of 72 °C is reached. Rest for 5 minutes.

Serve

Serve with lemon wedges.

Why this wine?

With Prélude:

The Prélude holds up with cool fruit and structure against the spicy mustard crust and the smoky grill aroma, without overwhelming the delicate poultry.

With Gigue:

The Gigue (red) is the partner for the crisp, grilled skin — its lively fruit and fine tannin love roasted aromas.