1 Label Rouge farmhouse guinea fowl with capon
Squash, Jerusalem artichokes, chestnuts, parsnips…
just as you like!
Salt and pepper
50 cl single cream
100 g stale bread
Arrange the whole Label Rouge farmhouse guinea fowl with the vegetables in an ovenproof dish.
Season generously with salt, pepper and butter.
Place the Label Rouge farmhouse guinea fowl in a hot oven at 150°C (fan oven) for 45 minutes. Then switch the oven to grill mode at 200°C for a further 20 minutes. Throughout the cooking time, baste the Label Rouge farmhouse guinea fowl regularly with the cooking juices. Finally, leave to rest for at least 30 minutes in the oven, slightly ajar.
Toast the bread, cut into pieces, in a separate dish in the oven at 200°C, at the same time as the Label Rouge farmhouse guinea fowl. Toast for 5 to 6 minutes, until golden-brown on purpose.
Cover the toasted bread with the liquid cream, leave to soften and blend in a hand blender.
Cut up the Label Rouge farmhouse guinea fowl and serve on top of the vegetables, drizzled with the toast cream and any herbs you like: tarragon, chives, parsley!