Name: Grilled Guinea Fowl with Limes (Pintadeau grillé au citron vert)
Yield: For four people
Cuisine: French
Ingredients: sugar substitute equivalent to 1 tablespoon of sugar; 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); 1 teaspoon glace de viande (meat glaze); 3 tablespoons fresh lime juice; 1½ tablespoons orange juice; 1 teaspoon crème fraîche; 4 tablespoons wine vinegar; the zest of quarter of an orange, cut in fine julienne strips and blanched in boiling water; 1 lime (skin and pith removed with a sharp knife); the zest of half the lime, cut in fine julienne strips and blanched in boiling water

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)

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