Recipe: Flambéed Guinea Fowl

1- Trim the guinea fowl and cut into two equal parts. Remove the rind from the bacon. Clarify the butter.

2- Salt and pepper lightly under the wings and thighs. Brush the guinea fowl with oil and clarified butter.
Roasting

3- Heat a cast iron casserole with oil and clarified butter.

4- As soon as the fat is very hot, add the two guinea fowl halves and brown on all sides, starting with the skin side for approximately 15 to 20 min. Turn often during roasting.

5- Then reduce the heat, remove the casserole from the stove and flambé with the armagnac.

6- Put the casserole back on the heat, salt and pepper, then place the bacon slices on the guinea fowl. Baste lightly.

7- Cooking - allow approximately 45 min. Cover the casserole, place a damp cloth on the lid, and let cook over medium heat. Turn the guinea fowl after 20 min, and baste with the cooking juices.

8- At the end of cooking, remove the lid, reduce the heat