Guinea fowl with vanilla

Turkey 498
Guinea fowl with vanilla
  • Serves: 0 People
  • Prep Time: 20 min
  • Cooking: 70 min
  • Difficulty: medium
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Guinea fowl with vanilla

Ingredients

Directions

  1. ### Preparation ###
  2. Split the vanilla pod and scrape the pod to recover the seeds.
  3. Mix the butter with the vanilla seeds, a little salt and pepper.
  4. Preheat the oven to 240 ° C.
  5. Prepare the guinea fowl, gently peel the skin from the belly and place a walnut of vanilla butter on each white, knead to spread the butter on the whites.
  6. Spread the rest of the vanilla butter over the whole guinea fowl and put the scraped vanilla bean into the poultry before placing it on its side in a dish with a glass of water.
  7. Bake 20 minutes, during this time peel and cut the potatoes.
  8. Then turn the guinea fowl on the other side and add the potatoes, and continue cooking for 20 minutes before turning the chicken one last time to place it on the back and 30 minutes to finish cooking. Check that there is always some cooking juice left to cook the potatoes and sprinkle the guinea fowl from time to time.

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  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
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