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Preparation15 minutes

Cooking1 hour 15 minutes

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Guinea fowl with braised morel mushrooms and sucrine lettuce

Name: Guinea fowl with braised morel mushrooms and sucrine lettuce
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 4
Ingredients: 1 guinea fowl (3.3lbs); 1oz dried morel mushrooms; 2 finely chopped shallots; 2 sucrine lettuce heads; 1 cup poultry stock; 1 cup heavy cream; 1tbsp olive oil; 4 oz butter; Salt & pepper

Ingredients

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

Recipe

Preheat the oven to 390 °F (200 °C).

1 Soak the morels in lukewarm water for 30 minutes to rehydrate them.

2 Place the guinea fowl in the sauté pan and season it, then put it in the oven for 1 hour.

3 Set the cooked guinea fowl aside and heat the sauté pan on the stove at medium heat.

4 Candy the shallots for 5 minutes in the cooking juices.

5 Halve the morels and rinse them well with running water to remove any remaining pebbles.

6 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.

7 Cut the sucrines in half and heat the pan to 2/3 of your stove’s maximum heat.

8 Add oil and butter, and put the sucrines in, flat side down.

9 Brown for 5 minutes, then 5 cl of poultry stock and lower the heat to 1/3.

10 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.