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Ingredients
Guinea Fowl with Walnut Parsnips
- Ingredients
- 1 Guinea fowl
- 4 Tbsps butter
- 2 Pear
- 4 Parsnips
- 2 garlic cloves
- 100 grams pickled Walnut
- 100 milliliters chicken stock
- 4 centiliters Cognac
- 1 Tbsp vegetable oil
- 1 Tbsp honey
- salt
- freshly ground peppers
Rinse guinea fowl, pat dry and brush with a little butter. Peel garlic, sauté cloves in 3 tablespoons butter and season with salt and pepper. Pour garlic and butter into body cavity of guinea fowl, add 1 tablespoon butter and fasten closed with toothpicks.
Preheat oven to 180°C (approximately 350°F). Set guinea fowl breast-side down on a roasting grate fitted with a drip pan and roast about 30 minutes. Turn guinea fowl, baste with pan juices (or broth if needed) and roast about 30 minutes longer. Brush guinea fowl with butter.
Peel and quarter pears, remove cores and cut into strips. Peel parsnips, cut into quarters and blanch in boiling salted water until al dente, 6-8 minutes. Drain parsnips and mix with pears, sliced walnuts and 1 tablespoon stock in an ovenproof baking dish. Season parsnip mixture with salt and pepper and bake in oven with guinea fowl for the last 20 minutes. Stir cognac and honey into parsnip mixture and remove from baking dish to a warmed serving plate. Slice guinea fowl as desired and place on parsnip mixture to serve.