Roasted Poussin with Marsala and Sage Sauce - Stir it up Magazine

Ingredients

• 2 poussins
• 30 g butter, softened
• 4 sage leaves, finely chopped
• Salt and freshly ground pepper
• 30 g butter
• 2 banana shallots, finely chopped
• 1 garlic clove, thinly sliced
• 150 ml Marsala
• 200 ml chicken stock
• 8 sage leaves, finely chopped
• 200 ml double cream
• 1 tbsp olive oil
• 1 tbsp butter
• A handful of sage leaves