Recipe: Guinea Fowl with Cabbage

1 Remove the damaged leaves from the cabbage, then cut it into 4 pieces, and remove the core.

2 Blanch the cabbage for three minutes in plenty of boiling salted water, cool it and set aside.

3 In a casserole dish, sweat the thinly sliced onions with a little butter and oil (or duck fat) at the same time as the lardons, then transfer to a plate.

4 In the same casserole without washing it, add a little duck fat then brown the guinea fowl pieces on all sides, salt and pepper.

5 Slice the cabbage into strips one to two cm wide.
Then arrange a bed of cabbage at the bottom of the casserole, then on top a layer of mixed onions and bacon, the guinea fowl pieces then again a layer of cabbage and so on until exhausted, finally pour your poultry stock.

6 Preheat your oven to 170°C (340°F) (gas mark 6)

7 Then place your covered casserole in it for 50 minutes. The guinea fowl benefits from steam cooking and remains tender. The cabbage absorbs the poultry juices !

8 Separate your guinea fowl pieces, then mix the fresh cream with the cabbage, add the apple dice and your spoonful of horseradish, bring just to a boil again and adjust the seasoning if needed, serve in a nice deep dish the cabbage and guinea fowl pieces buried in it.