Guinea fowl with braised morel mushrooms and sucrine lettuce
Preparation time: 15 min
Cooking time: 1h15min
- 1 guinea fowl (3.3 lbs)
- 1 oz dried morel mushrooms
- 2 finely chopped shallots
- 2 sucrine lettuce heads
- 1 cup poultry stock
- 1 cup heavy cream
- 1 tbsp olive oil
- 4 oz butter
- Salt & pepper
Soak the morels in lukewarm water for 30 minutes to rehydrate them.
Place the guinea fowl in the sauté pan and season it, then put it in the oven for 1 hour.
Set the cooked guinea fowl aside and heat the sauté pan on the stove at medium heat.
Candy the shallots for 5 minutes in the cooking juices.
Halve the morels and rinse them well with running water to remove any remaining pebbles.
Add the morels to the pan with the shallots, then add 6.7 fl oz poultry stock. Let simmer for 5 minutes, then add the heavy cream and cook for 5 more minutes. Season.
Cut the sucrines in half and heat the pan to 2/3 of your stove’s maximum heat.
Add oil and butter, and put the sucrines in, flat side down.
Brown for 5 minutes, then 5 cl of poultry stock and lower the heat to 1/3.
After a few minutes, season and serve with the carved guinea fowl.
Tip: You can use the same recipe with a 6.6 lb capon by poaching it for 20 minutes beforehand, then cooking for 3 hours at 350 °F.