Fricassée de Pintade à l’Ail from Memories of Gascony by Pierre Koffmann
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...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- salt
- freshly ground pepper
- 75 g/3 oz duck fat
- 1.2 kg/2¾ lb guinea fowl
- 4 chicken livers
- 25 g/1 oz shallots, finely chopped
- 15 garlic cloves, unpeeled
- 1 sprig of thyme
- 20 g/¾ oz butter
- 4 slices of toasted french bread
- 100 ml/4 fl oz dry white wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Canard au Sang from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Ragoût d’Abattis de Volaille from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Pigeonneaux au Thym et à l’Ail from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Farci aux Oeufs from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Alicot d’Oie aux Légumes d’Hiver from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Paupiettes d’Agneau aux Feuilles de Poireau from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Ragoût de Faisan aux Noix from Memories of Gascony by Pierre Koffmann
app.ckbk.com
Red Wine-Braised Guinea Fowl
recipes-list.com