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Guinea Fowl with Fennel Purée
- Serves
2
- Difficulty
Easy
Published 2009
This velvety purée with crisp grilled guinea fowl on top is most delicious and quick to prepare.
Ingredients
1 - fine sea salt
- sunflower oil
Method
Get your butcher to remove the breast and leg joints from a guinea fowl, or cut them off yourself as you would for a chicken (keep the carcass, as it makes good stock).
Trim the fennel and discard any damaged parts. Save any feathery fennel leaves for later. Cut the fennel into small pieces. Peel the garlic and put it into a saucepan with the fennel, olive oil, butter and wine, then cov
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