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		<title><![CDATA[Roasted guinea fowl with périgueux sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 16 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Try your hand at this recipe and prepare a gourmet dish, a roasted guinea fowl with périgueux sauce. Enjoy!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 175&#176;C (th. 5/6). Tie the guinea fowl and brush it with olive oil. Place in a baking dish, add salt, pepper and a sprig of thyme. Sprinkle the poultry with thin strips of &#60;a title=&#34; Truffle risotto with bacon and poppy seed saltimboccas &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/truffle-risotto-bacon-poppy-seed-saltimboccas-3330.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle&#60;/a&#62;. Bake for 15 minutes. Baste with and return the guinea fowl and bake for 1hour&#160;20 minutes, repeat the process regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel, wash and cut the carrot into very small cubes. Peel and chop the onions and 3 shallots. Chop the lard into fine strips. Fry the &#60;a title=&#34; Tajine with prunes, carrots, peas and onions &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tajine-prunes-carrots-peas-onions-8507.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots&#60;/a&#62;, onions and shallots in butter. Add the lard and&#160;the&#60;em&#62; bouquet&#160;garni&#60;/em&#62;. Leave to cook for 3 to 4 minutes, sprinkle with flour and mix with a spatula. Pour the hot stock and stir. Incorporate 15 cl of Madeira and simmer for 25 minutes. Pass the sauce through a fine sieve and press with the back of a spoon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Peel and chop the remaining &#60;a title=&#34;Shallot fondue &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/shallot-fondue-9519.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62;. Toss the rest in butter with the bay leaf. Stir with the Madeira sauce. Leave to simmer over low heat without boiling for 20 minutes. Add the rest of the chopped truffles and the remaining Madeira. Serve the guinea fowl covered in the p&#233;rigueux sauce. Decorate with a small bunch of red currants to add colour and complement with &#60;span class=&#34;hps&#34; &#62;saut&#233;ed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chanterelles&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Guinea fowls supreme with orange glaze]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowls-supreme-orange-glaze-4179.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowls-supreme-orange-glaze-4179.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Sun, 01 Mar 2015 08:00:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[For Christmas dinner, cook guinea fowls supreme with orange glaze with our recipe. This delicious dish will delight your guests.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Squeeze the juice of 1 orange. Grate the zest of the second &#60;a title=&#34;Orange glazed biscuits&#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/snacks/orange-glazed-biscuits-2936.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;orange&#60;/a&#62;, then peel it. Remove the quarters.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Add salt and pepper to the 4 guinea fowls supreme, then brown&#160; in a pan with oil. Sprinkle 2 tablespoons of liquid &#60;a title=&#34;Savoury honey and gorgonzola cake&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/dairy/savoury-honey-gorgonzola-cake-984.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;honey&#60;/a&#62;, leave it to slowly caramelise. Add 3 tablespoons of soy sauce, leave to cook for 20 seconds then add the orange juice and zest. Leave it to cook for 6 to 8 minutes over medium heat. Make sure the guinea fowls are coated completely.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Remove the guinea fowls from the pan, add the 15cl of &#60;a title=&#34;Chicken breast with sesame and rice with shrimps&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/chicken-breast-sesame-rice-shrimps-5014.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chicken&#60;/a&#62; broth. Reduce the sauce over high heat then add 20 g butter and whisk.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place the guinea fowls into the sauce with the orange slices without boiling.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Serve with celery puree flavored&#160;with the orange zest.&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowls-supreme-orange-glaze-4179.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowls-supreme-orange-glaze-4179.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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