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Roast Guinea Fowl with Pumpkin Gratin Recipe
Roast Guinea Fowl with Pumpkin Gratin
Guy Savoy, restaurant Guy Savoy, Paris
Guy Savoy, restaurant Guy Savoy, Paris
Flavors of France
Total time: 1hr to 2hr
Preparation time: 40 minutes
Cooking time: 1 hour
Difficulty: Easy
Ingredients for 4 servings
- 1 Guinea Fowl, 1.4 kg (3 lb.), cleaned and trussed
- 1 kg (2 1/4 lb.) European Pumpkin
- 80 g (1/3 cup) butter
- 1 tbsp. grapeseed oil
- 200 ml (3/4 cup) cream
- 50 g (2 oz.) parmesan
- Coarse salt, fine salt, freshly ground pepper
  1. Remove the rind, filaments and seeds from the pumpkin, cut into thin strips and cook for 30 minutes over low heat with 30 g (2 tbsp.) butter and a little coarse salt, until the water from the pumpkin has completely evaporated.
  2. Season the guinea fowl inside and out, grease it with 50 g of butter and a tablespoon of grapeseed oil and roast it for 45 minutes in a preheated 200° C (400° F) oven.
  3. Blend the cream into the cooked pumpkin, add the grated Parmesan and season with pepper.
  4. Remove the guinea fowl from the oven and let rest 15 minutes.
  5. Spread the pumpkin purée in a baking dish and place in a 180° C (350° F) oven at for 15 to 20 minutes until browned on top. Degrease the cooking juices from the guinea fowl. Cut up the fowl and place a portion on each plate, moistened with the juice and accompanied by the pumpkin gratin.
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