Guinea Fowl of Chef Danièle Mazet-Delpeuch...

One of Danièle Mazet Delpeuch's best of recipes !
Danièle was the personal chef Mr François Mitterrand former French President. Her story inspired a movie "Haute Cuisine” featuring Catherine Frot well-known French actress and Jean d’Ormesson, academician and famous writer.


INGREDIENTS (6 to 8 serving)
1 free range guinea fowl
4 onions
2 garlic cloves
4 tbsp goose fat
Coarse salt
Ground pepper
A big bunch of parsley
A big bunch of celery
120ml dry white wine
For the stuffing: 200g orange marmelade gingerbread, 250g chicken liver, 20g thinly diced candied ginger, 1 egg, 3 tbsp fromage blanc, a garlic clove, a few parsley leaves.

DIRECTIONS
Start preparing the stuffing in crumbling the orange gingerbread. Dice the chicken livers. In a bowl add the fromage blanc, whipped egg, diced candied ginger, crushed parsley and crushed garlic. Add diced livers and gingerbread crumble. Stir to combine.
Fill the guinea fowl with this mixture and close it with a kitchen string.
Spread the goose fat in the bottom of a dutch oven and place the poultry on it.
Brown the guinea fowl over medium heat for 10 minutes on all sides.
Season with coarse salt, ground pepper. Put the celery and parsley bunches on the top of the poultry. Cover and cook for about one hour over low heat. 
Add white wine at mid cooking time.
Slice the guinea fowl onto a platter and serve it with seasonal sautéed vegetables.

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