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Gastronomy

Chef(s) Jean-Yves Salou (L'Estérel Centre de villégiature) offer(s) you the following main dish:

Stuffed Guinea Fowl with Cranberries and Foie Gras

Ingredients:

Stuffing

  • 125 g of guinea fowl breast filet
  • 85 g of dehydrated cranberries
  • 50 g of foie gras
  • 25 g of brioche bread crumbs
  • 1 Tsp of ground pistachios
  • 1 garlic clove
  • 1/2 fresh thyme stick
  • 1/2 fresh rosemary stick
  • Salt and pepper

Guinea fowl

  • 4 guinea fowl breasts with skin and aileron
  • 300 g of soft butter
  • 15 g of salt
  • 7 g of pepper
  • 4 ramekins

Sauce

  • 100g of grey shallots
  • 125 ml of white wine
  • 125 ml cranberry juice
  • 500 ml of guinea fowl stock
  • 100 g of soft butter
  • Salt and pepper

Method:

Stuffing

  • Use a sharp knife to slice the four guinea fowl filets in dice
  • Cut the foie gras the same size
  • Chop finely the dehydrated cranberries and fresh herbs
  • In a bowl, incorporate the ingredients of the stuffing and mix until obtaining a homogeneous mixture.

Guinea fowl

  • Spread out the guinea fowl on a board
  • Remove the exceeding fat and skin
  • Pierce supreme abdominal side in order to form a funnel, this will enable you to stuff game well
  • Using a pastry bag, stuff the supreme with equal guinea fowl stuffing
  • After, coat each supreme with softened butter in order to create a layer that will cover the parts on the two sides
  • Then, use the hands to form each supreme in a pyramid shape
  • Position the aileron of the supreme on top in the ramekins
  • Preheat the oven to 325°F
  • Put the ramekins in a deep pan to recover exceeding fat
  • Cook supreme guinea fowl for 45 minutes

Sauce

  • In a medium size cauldron, sweat the grey shallots in half the butter 
  • Add the white wine and reduce until dry
  • Add the cranberry juice and reduce of the 2/3
  • Add guinea fowl stock and reduce again of the 2/3
  • After reduction, season at your taste
  • Incorporate the rest of the butter

 


LOCAL PRODUCE Consult our local produce

Guinea Fowl available at
Ferme l'Oie d'Or
1851, rang Saint-Louis
Saint-Gabriel-de-Brandon
J0K 2N0     

 




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© Hôtellerie Champêtre 2001-2010     
Ministère du Tourisme    Quebec Resorts & Country Inns
receives financial support
from Tourisme Québec


Hôtellerie Champêtre
1255 rue University, bureau 430
Montréal (Québec)
H3B 3B6

Printed on: Friday, September 3, 2010
Phone: 514 861-4024
Fax: 514 861-4032
Toll free: 1 800 861-4024
E-mail: info@hotelleriechampetre.com
Website: http://www.quebecfinestinns.com/