Recipe: Guinea fowl thighs stuffed with foie gras
Baked guinea fowl recipe for the end of year celebrations, for this roasted guinea fowl, I chose to make a foie gras sauce. I only used guinea fowl thighs that I had boned by my butcher. Guinea fowl thighs stuffed with foie gras, a main course that remains reasonable in price. Recipe 2010 souvenir
Recipe ingredients
- Guinea fowl thighs stuffed with foie gras recipe for 4 people
- 4 guinea fowl thighs (to be boned by your butcher)
- 100 gr of butter
- 60 gr of foie gras
- 1 teaspoon of armagnac
- 80 gr of foie gras
- 40 gr of Paris mushrooms
- 40 gr of peeled chestnuts
- 2 slices of stale bread
- 1 teaspoon of olive oil
- 2 sprigs of flat-leaf parsley
- 10 cl of white wine
- Salt and pepper
Instructions
- Prepare the mushrooms, then dry them with food paper.
- Wash and dry the flat parsley.
- Roughly chop the parsley and mushrooms with a knife.
- Dip the breadcrumbs with half the white wine.
- Brown the preparation with the chestnuts in the oil over medium heat for 5 minutes.
- Add the breadcrumbs and cook for another 5 minutes. Mix all the preparation.
- Spread the preparation on each thigh, add a piece of foie gras and roll your thigh so that the back is above.
- Salt and pepper.
- Place the thighs in the wooden box or ramekins.
- Bake in a hot oven for 35 minutes at 180 ° washed down at least twice with the cooking juices.
Preparation time: 45 minutes
Cooking time: 35 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with guinea fowl legs stuffed with foie gras
My favorite wine for this Volnay recipe Grape variety: Pinot noir
Temperature between 15 ° and 16 °
What wine to drink with: Guinea fowl thighs stuffed with foie gras
My favorite wine for this Volnay recipe Grape variety: Pinot noir
Temperature between 14 ° and 16 °
Temperature between 15 ° and 16 °
