Guinea Fowl with raspberry vinegar
By Jeanne
Ingredients
- 1 guinea fowl
- 2-3 bacon rashers
- 1 bag frozen raspberries
- 60g butter
- 30 cl sherry vinegar
- 30 cl Armagnac
- 2 tbsp creme fraiche
- 50g icing sugar
- 150g lamb's lettuce
Details
servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Salt and pepper inside the guinea fowl, tie and bard with the bacon. Season the outside. In a casserole dish, over high heat, melt the butter, brown the guinea fowl, lower the heat, cover and cook for 30 minutes. Flambé with Armagnac and cook for a following 30 minutes.
Step 2
Meanwhile, in a saucepan over low heat, put the vinegar and raspberries (keep 4 for decoration) and sugar and cook for 10 minutes. Seive and reserve.
Step 3
Remove the bard and place the guinea fowl in a preheated serving dish. Deglaze the pan with the raspberry vinegar, reduce, add the creme fraiche and stir in 2 knobs of butter.
Step 4
Coat the guinea fowl in cream sauce, decorate with small bunches of lamb's lettuce and the 4 raspberries.
Step 5
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