Prep. and cooking time: About 1 hour

1. Place the guinea hen in a Dutch oven with the thyme, rosemary and mirabelle plums.
2. Roast the hen for 45 minutes. Mid-way through, baste with half the honey; finish cooking.
3. Remove the guinea hen. Add the remaining honey and brown in the oven. 
4. Deglaze with the eau-de-vie. Reduce the cooking juices by half; add 30 g butter.
5. Sauté the girolles in butter with the chopped garlic.
6. Carve the guinea hen and serve with the roasted mirabelle plums and the girolles. 
7. Spoon the pan juices over top.