Serves 4<\/p>\n
<\/p>\n
Preparation time: 20 minutes<\/strong><\/p>\n Cooking time: 60 minutes<\/strong><\/p>\n <\/p>\n Guinea fowl roasted with tarragon and wild mushrooms with a Sauternes sauce makes a superb pairing for Ch\u00e2teau Coutet. The aniseed notes brought by the tarragon enhance this pairing to perfection.<\/p>\n <\/p>\n Ingredients:\u00a0<\/strong><\/p>\n 4 guinea fowl legs <\/p>\n For the Sauternes-based sauce:\u00a0<\/strong> <\/p>\n Preparation:<\/strong> Add salt and freshly ground pepper when they are cooked, and then add the finely chopped shallot.<\/p>\n Remove from heat<\/p>\n Remove the bone from the fat of the guinea fowl legs. Stuff each one with a tablespoonful of mushrooms and a teaspoonful of chopped tarragon. Salt and pepper the legs.<\/p>\n Cook them in the oven at 150\u00b0C for 1 hour<\/p>\n To make the Sauternes-based sauce:<\/p>\n Cook the shallots in a little butter on low heat.<\/p>\n Deglaze using the Sauternes. Add the chopped tarragon leaves.<\/p>\n Let the Sauternes sauce reduce by half.<\/p>\n Add the stock and fresh cream. Lightly season.<\/p>\n Reduce the sauce to a creamy consistency.<\/p>\n Place the confit guinea fowl legs, the remaining wild mushrooms and a little of the Sauternes-based sauce on to your plates.<\/p>\n Decorate the plates with a few Tarragon leaves.<\/p>\n <\/p>\n Suggestion:<\/strong><\/p>\n Cook the legs longer than for poultry breasts or Supremes, as this will make them more succulent.<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 4 Preparation time: 20 minutes Cooking time: 60 minutes Guinea fowl roasted with tarragon and wild mushrooms with a Sauternes sauce makes a superb pairing for Ch\u00e2teau Coutet. The aniseed notes brought by the tarragon enhance this pairing to perfection. Ingredients:\u00a0 4 guinea fowl legs Salt and freshly ground pepper A […]<\/p>\n","protected":false},"author":3,"featured_media":6330,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3485","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\nSalt and freshly ground pepper
\nA good-size sprig of fresh tarragon
\nA splash of olive oil
\n300g button mushrooms
\n1 shallot<\/p>\n
\n4 shallots
\n20g butter
\n4 tablespoonfuls of Sauternes\/Ch\u00e2teau Coutet
\n8 tarragon leaves
\n15cl chicken stock
\n10cl single cream<\/p>\n
\nHeat a dash of olive oil on a high heat and saut\u00e9 the wild mushrooms.<\/p>\n