A recipe by Régis Marcon, Le Clos des Cimes, Saint-Bonnet-le-Froid
1 free-range guinea fowl - 3 onions – 10 gr. dried boletus – 4 dried figs – 4 fresh figs – 2 garlic cloves – 1 bunch of thyme
Chestnut wrappers : 500 gr. peeled plain chestnut “Châtaignes d’Ardèche” AOC – 4 chestnut tree leaves – 2 cl. olive oil – 5 cl. fig vinegar – 2 dl. poultry stock – 3 cl. hazelnut oil – salt – pepper – allspice
Cut the raw guinea fowl in 4 to 6 cuts. Keep the carcass. In a pot, brown the cuts with butter, add 1 sliced onion, dried boletus, dried figs, garlic and thyme. Cook in the oven at low heat, covered, 20 minutes, with the chestnut wrappers. Brown the carcass, deglaze twice with fig vinegar. Add poultry stock and allspice, filter. Before serving, add hazelnut oil and whisk.
Cook the chestnut in bowling water for 20 minutes, dry them and brown them on a non-sticking frying pan. Wrap them with two sliced onions and fresh figs in the chestnut tree leaves (or in parchment paper) and add to cook in the pot, with the guinea fowl.
Fry the dried boleus with butter. Drain and mix with a golden caramel, made of 30 gr. of brown sugar and water.
Before serving, cover the guinea fowl with the boleus praline. Garnish with the chestnut.
Also discover our Produce of the Week.