Guinea Fowl With Lard And Pinot Noir
Recipe second for 4 people based on Guinea fowl - cooking method oven.
Preparation:
Preparation: Set the guinea fowl on fire, clean it and season it with salt, pepper and thyme. Wrap it all in slices of lard and tie it up. Let it rest in the fridge for 24 hours. In a very hot oven, roast the guinea fowl for about 40 minutes, avoiding opening the oven so as not to stop cooking, so that the guinea fowl is crunchy on the outside. Remove it from the pan, degrease the bottom and deglaze with the Pinot noir. Let it dry by about half and add the meat stock, keeping it on the heat for a few more minutes. Filter the broth, add salt to taste and melt a knob of butter in it. Cut the guinea fowl into 4 parts, arrange them on plates and sprinkle with the stock.
Ingredients:
Ingredients: 1 guinea fowl - 300 g of thinly sliced lard - 50 cl of Pinot Noir wine - 1 cup of brown stock - 1 knob of butter - salt - pepper - a few sprigs of thyme
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