Ingredients for 4 servings
- 1 guinea fowl weighing 1.3 kg (2.9 lb), gutted and cut in half
- 5 thin slices of smoked bacon
- 1 tablespoon of oil
- 30 g (1.1 oz) of butter
- 3.5 cl (1.2 fl oz) of armagnac or cognac
- Salt and pepper
Recipe: Flambéed Guinea Fowl
Prep
30 min
Cook
65 min
Total
1h35
Servings
4 serv.
Step-by-step directions
1 Trim the guinea fowl and cut in two equal parts. Remove the rind from the bacon. Clarify the butter.
2 Season lightly with salt and pepper under the wings and thighs. Brush the guinea fowl with oil and clarified butter.
3 Heat a cast iron casserole with the oil and clarified butter.
4 As soon as the fat is very hot, add both halves of the guinea fowl and brown on all sides, starting with the skin side, for approximately 15 to 20 minutes. Turn frequently during roasting.
5 Next, reduce the heat, remove the casserole from the fire and flambé with the armagnac.
6 Place the casserole back on the heat, season with salt and pepper, then lay the bacon slices on the guinea fowl. Baste lightly.
7 Cooking time: approximately 45 minutes. Cover the casserole, place a damp cloth on the lid and let cook over medium heat. Turn the guinea fowl after 20 minutes and baste with the cooking juices.
8 At the end of cooking, remove the lid, reduce the heat and keep warm until serving.
9 Carve the guinea fowl, garnish with the bacon slices cut into pieces and baste with the cooking juices. Serve this dish with a gratin dauphinois without cheese.
Chef Patrick's Comment
This is one way to do it: 1 hour 10 minutes to cook 2 guinea fowls seems a bit excessive to me, 50 minutes is enough.
Also be careful with the salt due to the smoked bacon.
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