guinea fowl with grappa

guinea fowl with grappa

Season the belly cavity of the guinea fowl with salt and pepper. Stuff with sprigs of sage, crushed juniper berries, a slice of Parma ham and a shot glass of grappa. Place the bird in an oven dish, cover with olive oil, season the outside with salt and pepper and place in a hot air oven at 200°C for 45 minutes. Cover regularly with the cooking juices.

ingredients - info

grappa olive oil lemon carrots (three-coloured) raddichio

Lower the temperature of the oven to 185°C, pour a glass of water and a glass of grappa into the oven dish, cover and put the dish in the oven for another 30 minutes. Then leave the dish in the oven at 85°C until serving. The result is a super tender and juicy piece of poultry! Separate the guinea fowl before serving. Sieve the roasting liquid and add a glass of grappa, half a glass of lemon juice and a handful of chopped sage leaves. Cook briefly and keep warm. Cut the carrots into chips and steam them until half cooked. Drain and crisp them up in the air fryer. That is about 15 minutes at 180°C. Cut the radicchio into pieces. On the dinner plate: a piece of guinea fowl, covered with sage-lemon sauce, a handful of vegetable chips and a spoonful of radicchio.

Nederlands - français

guinea fowl pepper & salt fresh sage juniper berries Parma ham

Belgian Cuisine and more creative cooking

guinea fowl

with grappa

Season the belly cavity of the guinea fowl with salt and pepper. Stuff with sprigs of sage, crushed juniper berries, a slice of Parma ham and a shot glass of grappa. Place the bird in an oven dish, cover with olive oil, season the outside with salt and pepper and place in a hot air oven at 200°C for 45 minutes. Cover regularly with the cooking juices.

Lower the temperature of the oven to 185°C, pour a glass of water and a glass of grappa into the oven dish, cover and put the dish in the oven for another 30 minutes. Then leave the dish in the oven at 85°C until serving. The result is a super tender and juicy piece of poultry! Separate the guinea fowl before serving. Sieve the roasting liquid and add a glass of grappa, half a glass of lemon juice and a handful of chopped sage leaves. Cook briefly and keep warm. Cut the carrots into chips and steam them until half cooked. Drain and crisp them up in the air fryer. That is about 15 minutes at 180°C. Cut the radicchio into pieces. On the dinner plate: a piece of guinea fowl, covered with sage-lemon sauce, a handful of vegetable chips and a spoonful of radicchio.

grappa olive oil lemon carrots (three- coloured) raddichio

guinea fowl pepper & salt fresh sage juniper berries Parma ham

Belgian Cuisine and more creative cooking

Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !