Name: Guinea fowl with boudin blanc, savoy cabbage and white onion purée
Total time: 1 h 30 min
Ingredients: 4 guinea fowl wings; 2 garlic cloves; 1 bunch of fresh parsley; salt; 200g of duck fat; 200g of breadcrumbs; 4 guinea fowl breasts; oil, for frying; 1 savoy cabbage; 25g of butter; 1 garlic clove, crushed; 2 chicken breasts, diced; 10g of foie gras; 1/2 slice of white bread; 2 tsp milk; 1 egg; 190ml of cream; salt; sugar to taste; 2 onions, peeled and sliced; 1 knob of butter; 240ml of white wine; 4 carrots

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

by Stephen Crane

Ingredients

Fresh Meat

4 guinea fowl wings
200g of duck fat
4 guinea fowl breasts
2 chicken breasts, diced

Salad & Fresh Herbs

1 bunch of fresh parsley

Oils & Vinegars

oil, for frying

Dairy

25g of butter
2 tsp milk
190ml of cream
1 knob of butter

Delicatessen

10g of foie gras

Bakery

1/2 slice of white bread

Beverages

240ml of white wine