Pintad stuffed with walnuts (reader's recipe)
easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 6 pers
- 1 guinea fowl (with liver and heart)
- 1 bard (env. 3 cm)
- 1 carotte
- 1 oignon
- 1 bouquet garni (green leek, parsley tails, thyme, laurel)
- 30 g de beurre
- 2 tbsp. olive oil
- 7-10 Tbsp sel et poivre
- 250 g d
- 50 g de raisins secs
- 50 g de mie de pain
- 6 cl de cognac
- 7-10 Tbsp ½ verre de lait
- 2 foies de volaille
- 7-10 Tbsp 1 œuf
Directions
- 1
1 Rehydrate the raisins in the Cognac and the bread crumb in the milk. Chop the chicken livers with the heart and nuts. Add the egg, the bread crumb and the drained raisins (reserve the Cognac). Season with salt and pepper.
- 2
2 Fill the guinea fowl with this stuffing. Wrap it with bard, closing the opening and tie with string. Peel and chop the onion and dice the carrot. Preheat the oven to 165 °C (gas mark 5/6).
- 3
3 Heat the butter and oil in a casserole dish and brown the guinea fowl on each side. Pour in the diced carrot and onion, stir for 2 minutes. Add the bouquet garni, salt and pepper.
- 4
4 Put the casserole in the oven (uncovered) for 15 minutes. Cover the casserole and cook for about 1h15. Keep the guinea fowl warm. Bring the sauce to the boil, pour in the reserved Cognac and flambé.
- 5
5 Remove the bard and the string, then baste the guinea fowl with the sauce. Serve immediately with a vegetable purée for example.
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