Guinea fowl with sauce a la moutarde recipe
Roasted guinea fowl breast served with a warm salad of waxy ratte potatoes, braised baby gem and a pea and wholegrain mustard sauce.
Ingredients
- 200 g guinea fowl breasts (about 6)
- 6 pinches Maldon salt
- 6 turns freshly ground black pepper
- 20 ml sunflower oil
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