Guinea fowl fricassee with foie gras

For a meal to impress, try Martin Blunos' tender poached guinea fowl, served with a luxurious foie gras-rich sauce
By Martin Blunos
Guinea fowl fricassee with foie gras
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium



  • 1 guinea fowl, skinned and boned
  • 100 ml white wine
  • 800 ml chicken stock, or guinea fowl stock
  • 200 ml double cream
  • 1 tbsp honey
  • 50 g fresh foie gras
  • 1 pinches black pepper
  • 1 tsp lemon juice

For the vegetables

  • 250 g mixed vegetables, carrots, swede, courgettes, mushrooms, baby onions, fine beans and potatoes cut into even-sized chunks
  • 1 bunches chervil


1. To prepare the guinea fowl, remove any sinews from the breasts and separate the fillets. Trim the meat from the drumsticks. 2. Roll the guinea fowl drumstick meat together into a neat cylinder using cling film. Meanwhile, bring a pan of lightly salted water to a simmer. 3. Add the guinea fowl parcel to the simmering water and poach for 20 minutes. Allow it to cool in the water. 4. Meanwhile, cook the vegetables in boiling water until tender. Refresh in cold water and set aside. 5. In a separate pan, bring the wine and stock to the boil and cook briskly until reduced by a third. 6. Poach the breast and fillet meat in the stock for 8 minutes at a gentle simmer, remove and keep warm. 7. Bring the cooking liquor to the boil, then add the double cream and honey and cook for 5 minutes. 8. Chop the foie gras and add to the creamy sauce. Remove from direct heat and blend with a hand blender until smooth. Season with salt and freshly ground pepper and add the lemon juice. 9. Unwrap the leg parcels, and slice both the legs and the breasts. 10. Add the guinea fowl meat to the sauce. Place the pan over a low heat and add the vegetables to heat through. Season again with salt and freshly ground pepper. 11. Serve at once, garnished with chervil.

Rate This Recipe