Free-range guinea fowl glazed with armagnac Recipe
Free-range guinea fowl glazed with armagnac
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)

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

  1. Cut the guinea fowl into four and put the pieces in a deep frying-pan with the butter. Season with salt and pepper.
  2. Cook gently on a low heat (around 45 minutes). Once cooked, place the guinea fowl on a dish.
  3. Put the redcurrant jelly into the pan and cook until almost caramelised. Pour in theArmagnac and flambé it.
  4. Add two cups of veal stock. Reduce, season and thicken the sauce with the butter/flour mixture. Coat the dish with the sauce.
  5. Prepare canapés using the foie gras; heat them in the oven, and arrange around the guinea fowl.
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With the collaboration of the Midi-Pyrénées TO

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