Pot-roast guinea fowl with lentils, Sherry & bacon - Good Food Middle East
Contains pork – recipe is for non-Muslims onlyThis game bird is the perfect size for two – enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce
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Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 50g butter
- 1 small guinea fowl
- 100g smoked bacon lardons
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 bay leaves
- 100g puy lentils
- 100ml dry sherry
- 225ml chicken stock
- ½ bunch tarragon
- 1 tbsp Dijon mustard
- 100ml double cream
- juice ½ lemon
- handful each tarragon leaves and parsley leaves
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