1 Crush the guinea fowl carcass then brown it in a little fat, add sliced onion and carrot, thyme, bay leaf and moisten with white wine and 30 cl (1.25 cups) of water, salt and pepper then let reduce until only three tablespoons remain which you will then pour over your guinea fowl fillets.
2 In a pan with a little fat, brown your seasoned guinea fowl fillets then remove them and sweat 2 chopped shallots in this juice with your reduced sauce (five minutes) then remove.
3 Using a meat grinder, process your guinea fowl thighs and pork fillet meat, then incorporate the small lard cubes, salt and pepper.
4 Butter your mold then line it with your pastry leaving a 7 to 8 cm overhang on each side, pour half of your forcemeat, then arrange your guinea fowl fillets and the reduction in a staggered pattern, then add the foie gras forming a roll along the entire length, finally add the remaining forcemeat.
5 Preheat your oven to 220°C (430°F) (gas mark 7+).
6 Fold the pastry over to cover your pâté, brush with a little egg wash (egg yolk + water) make the decorations you like and make two holes to insert two small chimneys made from parchment paper.
7 Cook for one hour, the first 15 minutes at 220° then the remaining 45 minutes at 200°C (390°F).
8 Remove, let cool then pour your liquid aspic into the small chimneys and refrigerate
to taste from the next day.
* You can do the same with a hen pheasant or a beautiful pheasant.
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