Pintadeaux Roasted
Roasted guinea fowl served on crispy bread canapés, topped with a rich stuffing made from the bird’s liver and served with a flavorful roasting jus.
Nutrition Facts
Per Serving: Calories: 350 kcal, Fat: 22 g, Sodium: 480 mg, Carbohydrate: 16 g, Protein: 28 g
Descriptions
This gourmet recipe combines the tender, roasted guinea fowl with fried bread canapés, topped with a delicious stuffing made from the bird’s own liver and savory herbs.
The dish is accompanied by a rich roasted jus, bringing depth and flavor. Perfect for a special meal, this recipe also offers suggestions for side garnishes like fried potato wafers, sautéed wild mushrooms, and braised endives.
Directions
1- Prepare the workspace:
Set up all ingredients and equipment. (5 min)
2- Prepare the guinea fowl:
- Pluck, clean, and flame the birds to remove any remaining feathers.
- Remove the skin from the legs and prepare them by keeping only the middle toe.
- Wrap the legs in aluminum foil, trim the wings, and reserve the livers for the stuffing. (30 min)
3- Prepare the vegetables:
- Peel and finely chop the carrots, onions, and shallots.
- Clean the watercress and keep it chilled. (15 min)
4- Cook the guinea fowl:
- Season the birds with salt and pepper.
- Place them on their side in a roasting pan, sprinkle with butter or oil, and roast at 400°F (200°C).
- Roast for 30 minutes for smaller birds or 45–50 minutes for larger ones, turning them halfway through. (45-50 min)
5- Prepare the canapés:
Fry the slices of white bread until golden brown. (15 min)
6- Make the stuffing:
- Sauté the reserved livers with shallots and bacon fat, seasoning as needed.
- Optionally, add some foie gras for extra richness. (10 min)
7- Prepare the jus:
Deglaze the roasting pan with either a bit of chicken stock or water to capture the flavor from the pan drippings. (5 min)
8- Assemble the dish:
- Spread the stuffing on the fried bread canapés and keep them warm.
- Place the roasted guinea fowl on top of the canapés, drizzle with the prepared jus, and garnish with watercress and extra jus on the side. (5 min)
Note's
- For extra flavor, add foie gras to the stuffing.
- Keep an eye on the guinea fowl during roasting and baste frequently for a juicy result.
- Consider serving with garnishes like fried potato wafers, wild mushrooms, or braised vegetables for a more elaborate meal.
Ingredients
- Guinea fowl: 4 small (about 1.3 lbs each) or 2 large (about 2.6 lbs each)
- Bacon fat: 5.5 oz
- Butter: 1.4 oz
- Carrots: 2.8 oz
- Onions: 2.8 oz
- Shallots: 0.7 oz
- Chicken stock (optional): 2 cups or water
- White bread: 14 oz
- Chicken livers: 7 oz
- Cognac: 0.7 oz (optional)
- Watercress: 1 bunch
- Salt and pepper to taste
