Preparation time: 30 minutes
Cooking time: 25 minutes
 

1. Remove the green parts of the leeks; clean the white parts.
2. Peel and chop the celery root into large pieces.
3. Cook all the vegetables in boiling salted water.
4. Season the guinea hen breasts and cook in oil in a Dutch oven or cocotte.
5. Degrease; add the soy sauce, honey and red wine.
6. Reduce slightly; whisk in the butter and add the vegetables to the cocotte.
7. Sprinkle a pinch of fleur de sel onto the crispy skin and serve immediately.