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Ingredientes
- 2 sm Guinea fowl
- 250 gm Homemade or possibly fresh ready-made Tagliatelle, (9 ounce)
- 50 gm Butter plus an extra knob for finishing, (2 ounce)
- 2 Tbsp. Extra virgin olive oil Baby onions or possibly shallots
- 300 gm Baby spinach leaves, (10 ounce)
- 100 gm Petits pois, (3 1/2 ounce)
- 100 gm Baby broad beans, (unpodded) (3 1/2 ounce)
- 2 sprg tarragon
- 2 1/2 lt Chicken stock, (4 1/2 pints)
- 1 x Bay leaf
- 1 sprg rosemary
- 1 x Carrot
- 1/2 med Onion
- 1/2 x Celery stick
- 6 x White peppercorns
- 200 gm Fresh foie gras, (7 ounce)
- 150 ml Double cream, (1/4 pint)
- 25 gm Unsalted butter, (1 ounce)
- 1 x Squeeze lemon juice Sea salt and freshly grnd black pepper
Direcciones
- 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 saute/fry pan and gently fry the onions or possibly shallots till lightly browned, shaking the pan occsionally. Remove from the pan and set aside.
- Blanch the spinach in a minimum of water, just sufficient to cover, for a few seconds till wilted, then drian in a sieve and refresh under cool water to arrest cooking and preserve the colour. Squeeze gently in a clean tea towel or possibly 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 hot 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 in 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 min. Remove them, cover loosely in foil, and keep hot the oven.
- Return the poaching stock to the heat and boil rapidly till reduced by about half. Strain through a fine sieve and reserve about 400ml (14fl ounce).
- The remaining stock can be used in another recipe or possibly frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 838g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 380 | 67% |
| Total Fat 42.63g | 53% |
| Saturated Fat 16.34g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 1413mg | 59% |
| Potassium 1297mg | 37% |
| Total Carbs 27.08g | 7% |
| Dietary Fiber 11.3g | 38% |
| Sugars 2.96g | 2% |
| Protein 21.72g | 35% |
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