Fricassée de Pintade à l’Ail

Name: Fricassée de Pintade à l’Ail (Fricassée of guinea fowl with garlic)
Yield: Serves 4
Cuisine: British
Ingredients: 20 g/¾ oz butter; 75 g/3 oz duck fat; salt and freshly ground pepper; 15 garlic cloves, unpeeled; 1 sprig of thyme; 1.2 kg/2¾ lb guinea fowl; 25 g/1 oz shallots, finely chopped; 4 chicken livers; 4 slices of toasted french bread; 100 ml/4 fl oz dry white wine

Fricassée of guinea fowl with garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

About

Ingredients

1.2 kg/2¾ lb guinea fowl
salt and freshly ground pepper
75

Europe
United Kingdom
France
Stew
Mediterranean
Summer

Method

Preheat the oven to 200°C/400°F/gas 6. Cut the guinea fowl into 8 pieces and season with salt and pepper. Heat the duck fat in a flameproof casserole, put in the guinea fowl and seal all over. Add the garlic and thyme and