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Free-range guinea fowl glazed with armagnac Recipe
Flavors of Gers
Total time: 1hr to 2hr
Preparation time : 10 minutes
Cooking time : 1 hour
Difficulty: Easy
Chef's Note
Recipe from La Table des Cordeliers Restaurant - Condom (Gers)
Ingredients
For 6 servings
- 1 free-range guinea fowl from the Gers
- 100 g of butter
- 100 g of redcurrant jelly
- Salt and pepper
- About 250 g of fresh foie gras or poultry liver
- 50 g of butter and 50 g of flour (worked together)
- 100 ml of Armagnac
Method
- Cut the guinea fowl into four and put the pieces in a deep frying-pan with the butter. Season with salt and pepper.
- Cook gently on a low heat (around 45 minutes). Once cooked, place the guinea fowl on a dish.
- Put the redcurrant jelly into the pan and cook until almost caramelised. Pour in theArmagnac and flambé it.
- Add two cups of veal stock. Reduce, season and thicken the sauce with the butter/flour mixture. Coat the dish with the sauce.
- Prepare canapés using the foie gras; heat them in the oven, and arrange around the guinea fowl.
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