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***** CODE PUB = PUB_B *****
Roast Guinea Fowl with Pumpkin Gratin Recipe
Flavors of France
Cooking time: 1 hour
Total time: 1hr to 2hr
Preparation time: 40 minutesCooking time: 1 hour
Difficulty: Easy
Ingredients
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
Method
- 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.
- 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.
- Blend the cream into the cooked pumpkin, add the grated Parmesan and season with pepper.
- Remove the guinea fowl from the oven and let rest 15 minutes.
- 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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