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Ingredients
10 Guinea fowl legs of 180 g each
200 g butter
300 g Glace de Volaille
200 ml (# 7 fl oz) water
100 g cream
50 g coarse grain mustard (Dijon)
150 g broccoli florets
150 g French beans (rinsed)
125 g button mushrooms, cut
125 g shiitake (cut)
100 g pommodore tomatoes
100 ml (# 4 fl oz) white wine
50 g brown onions (chopped)
Pepper and salt
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Method
Season guinea fowl legs with pepper and salt and sear them in half of the butter until golden brown. Add the onions, then add water and white wine. Add the Glace de Volaille and cook for about 40 minutes. Sieve the gravy. Add mustard and cream. Mount in the rest of the butter. Stir-fry vegetables until al dente. Finally, add the tomatoes. Season to taste with pepper and salt. |
How to serve
Serve the guinea fowl legs on a bed of stir-fried vegetables and pour the sauce around it. |
