116 Grilled Guinea Fowl with Limes

Name: Grilled Guinea Fowl with Limes (Pintadeau grillé au citron vert)
Yield: For four people
Cuisine: French
Ingredients: 4 tablespoons wine vinegar; 1 teaspoon crème fraîche; sugar substitute equivalent to 1 tablespoon of sugar; sugar substitute equivalent to 1 tablespoon of sugar; 1½ tablespoons orange juice; 3 tablespoons fresh lime juice; 1 teaspoon glace de viande (meat glaze); 1 teaspoon glace de viande (meat glaze); the zest of half the lime, cut in fine julienne strips and blanched in boiling water; 1 lime (skin and pith removed with a sharp knife); the zest of quarter of an orange, cut in fine julienne strips and blanched in boiling water; the zest of quarter of an orange, cut in fine julienne strips and blanched in boiling water; 100 g (3½ oz) onions, finely sliced; 7 tablespoons chicken stock or stock made with stock cubes; 1 guinea fowl of 900 g (2 lb)

Pintadeau grillé au citron vert

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

1 guinea fowl of 900 g (2 lb)

Europe
France
Main course
Gluten-free
Mediterranean

Method

The day before the dish is to be served, prepare the guinea fowl ‘à la crapaudine’ by making an incision along the back, and sliding the blade of a knife carefully between the bone and the flesh so as to expose the whole vertebral bone. Remove this bone completely leaving the breastbone in place, and flatten the bird with the steak-beater. The ends of the leg bones are t