15% OFF on all orders (except handles)
Enter code MLKDAY22

Home page>Tips & recipes>Recipes>Guinea fowl with braised morel mushrooms and sucrine lettuce
Guinea fowl with braised morel mushrooms and sucrine lettuce
Preparation15 minutes
Cooking1 hour 15 minutes

Guinea fowl with braised morel mushrooms and sucrine lettuce


  • 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


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.

Cristel products used for the recipe

Frying pan - non-stick coating - Cristel USA
Frying pan - non-stick coating
Strate Removable handle
Removable Handle - Cristel USA
Removable Handle
Strate Removable handle
Sauté-pan wih Lid - Cristel USA
Sauté-pan wih Lid
Strate Removable handle
20/01/2022 00:34:28