Roast guinea fowl with foie gras sauce
Impress your guests by serving a delicious roast guinea fowl, accompanied by its foie gras sauce. Easy to prepare, roast guinea fowl with foie gras sauce is a real pleasure for the taste buds and ideal for a festive meal.
Ingredients :
- 1 guinea fowl, around 1.2 kg
- 250 g foie gras
- 15 cl chicken broth
- 10 cl liquid fresh cream
- 1 C. cognac
- 80g butter
- 2 shallots
- 4 sprigs of thyme
- 2 sprigs of rosemary
- Salt
- Pepper
Preparation :
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1
Preheat the oven to 200°C (thermostat 7).
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2
Salt and pepper the inside of the guinea fowl.
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3
Peel, degerm and mince the shallots. Introduce them into the guinea fowl with the sprigs of thyme and rosemary. Spread the poultry with half the butter. Spread the rest of the butter into pieces in a baking dish. Put the guinea fowl on it.
Technical moves
How to degerm garlic?
Chop your vegetables
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4
Bake for 25 minutes. Then turn the guinea fowl and baste it with the cooking juices then continue cooking for 25 minutes.
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5
Meanwhile, prepare the foie gras sauce. In a saucepan, heat the chicken broth with the cognac. Cut the foie gras into small cubes and add them to the very hot broth. Continue cooking over medium heat, whisking. Salt and pepper the sauce then pass it through a sieve to make it smoother.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
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6
Pour the foie gras sauce into a saucepan with the liquid cream. Mix well. Dress the foie gras sauce in a sauce boat and keep it whours
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
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7
Take out of the oven, cut the guinea fowl. Serve the roast guinea fowl with foie gras sauce immediately.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
How to cut your poultry?
Tips
You can accompany your guinea fowl with small hash brown potatoes or pan-fried mushrooms.
