Name: Guinea Fowl Poche-Grille with a Sauce Foie Gras
Ingredients: 2 sm Guinea fowl; 250 g Homemade or fresh ready-made Tagliatelle; (9 oz); 50 g Butter plus an extra knob for finishing; (2 oz); 2 tb Olive oil; Baby onions or shallots; 300 g Baby spinach leaves; (10 oz); 100 g Petits pois; (3 1/2 oz); 100 g Baby broad beans; (unpodded) (3 1/2; ; oz); 2 Sprigs tarragon; 2 1/2 l Chicken stock; (4 1/2 pints); 1 Bay leaf; 1 Sprig rosemary; 1 Carrot; 1/2 md Onion; 1/2 Celery stick; 6 White peppercorns; 200 g Fresh foie gras; (7 oz); 150 ml Double cream; (1/4 pint); 25 g Unsalted butter; (1 oz); 1 Squeeze lemon juice; Sea salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy		Gordon, Ramsay’s, Passion	4	servings

INGREDIENTS

2	sm	Guinea fowl
250	g	Homemade or fresh ready-made Tagliatelle; (9 oz)
50	g	Butter plus an extra knob for finishing; (2 oz)
2	tb	Olive oil
		Baby onions or shallots
300	g	Baby spinach leaves; (10 oz)
100	g	Petits pois; (3 1/2 oz)
100	g	Baby broad beans; (unpodded) (3 1/2
		; oz)
2		Sprigs tarragon
2 1/2	l	Chicken stock; (4 1/2 pints)
1		Bay leaf
1		Sprig rosemary
1		Carrot
1/2	md	Onion
1/2		Celery stick
6		White peppercorns
200	g	Fresh foie gras; (7 oz)
150	ml	Double cream; (1/4 pint)
25	g	Unsalted butter; (1 oz)
1		Squeeze lemon juice
		Sea salt and freshly ground black pepper

INSTRUCTIONS

FOR THE SAUCE
Have ready the chicken stock and set aside. Cut off the legs and wings from
the guinea fowl. These can be used for another dish, perhaps in mid-week
casserole. Leave the breasts intact on the carcass of each guinea fowl.
If you are using home made tagliatelle, blanch for one minute, drain and
set aside. For fresh ready-made, follow the pack intructions.
Heat the butter and half the oil in a saut. pan and gently fry the onions
or shallots until lightly browned, shaking the pan occsionally. Remove from
the pan and set aside.
Blanch the spinach in a minimum of water, just enough to cover, for a few
seconds until wilted, then drian in a sieve and refresh under cold water to
arrest cooking and preserve the colour. Squeeze gently in a clean tea towel
or kitchen paper towels to dry. Set aside.
Blanch the petits pois and the unpodded broad beans in seperate pans in
unsalted boiling water. Drain. Pod the broad beans and set aside both peas
and beans in a warm place.
Now make the sauce. Preheat the oven to its lower temperature. In a large
saucpan, put the chicken stock to boil along with the bay leaf, rosemary,
carrot, onion, celery and peppercorns. Add the birds, ensuring the breasts
are submerged in the stock. Turn the heat down so the liquid is at a very
gently simmer, with just the occasional bubble, then cover and poach the
birds for 10 minutes. Remove them, cover loosely in foil, and keep warm the
oven.
Return the poaching stock to the heat and boil rapidly until reduced by
about half. Strain through a fine sieve and reserve about 400ml (14fl oz).
The remaining stock can be used in another recipe or frozen.
Converted by MC_Buster.
Per serving: 746 Calories (kcal); 35g Total Fat; (44% calories from fat);
84g Protein; 13g Carbohydrate; 269mg Cholesterol; 5913mg Sodium Food
Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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