Pintade aux Pruneaux d’Agen et à la Pousse Rapière

Name: Pintade aux Pruneaux d’Agen et à la Pousse Rapière (Guinea fowl with Agen prunes & pousse rapière)
Yield: Serves 4
Cuisine: British
Ingredients: 20 g/¾ oz shallots, finely chopped; 50 ml/2 fl oz Pousse rapière (see page 254) or cointreau; salt and freshly ground pepper; 75 g/3 oz duck fat; 25 g/1 oz butter; juice of 4 medium oranges; 12 large moist Agen prunes; 1.2 kg/2¾ lb guinea fowl

Guinea fowl with Agen prunes & pousse rapière

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
12 large moist Agen prunes

Europe
United Kingdom
France
Main course
Sauce
Gluten-free
Mediterranean
Winter

Method

If the prunes are dry, pre-soak them for several hours, then drain. Preheat the oven to 200°C/400°F/gas 6.

Season the guinea fowl, smear it with duck fat and roast in the preheated oven for <