Guinea Fowl Recipe With Boudin Blanc & Cabbage - Great British Chefs

Ingredients

• 4 guinea fowl wings
• 2 garlic cloves
• 1 bunch of fresh parsley
• salt
• 200g of duck fat
• 200g of breadcrumbs
• 4 guinea fowl breasts
• oil, for frying
• 1 savoy cabbage
• 25g of butter
• 1 garlic clove, crushed
• 2 chicken breasts, diced
• 10g of foie gras
• 1/2 slice of white bread
• 2 tsp milk
• 1 egg
• 190ml of cream
• sugar to taste
• 2 onions, peeled and sliced
• 1 knob of butter
• 240ml of white wine
• 4 carrots