Roasted guinea fowl with périgueux sauce

1. Preheat the oven at 175°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 truffle. Bake for 15 minutes. Baste with and return the guinea fowl and bake for 1hour 20 minutes, repeat the process regularly.

2. 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 carrots, onions and shallots in butter. Add the lard and the bouquet garni. 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.

3. Peel and chop the remaining shallots. 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 périgueux sauce. Decorate with a small bunch of red currants to add colour and complement with sautéed chanterelles.

Photo credit: Sucré Salé