Roast Guinea Fowl with Pumpkin GratinTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 40 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:145.8 kcal
Proteins:13.2 g
Fats:9.1 g
Carbohydrate:2.6 g
Fibers:0.2 g
Sugar:0.5 g
Cholesterol:54.3 mg
Sodium:85.2 mg
Calcium:41.5 mg
Energy:994 kcal
Proteins:90.3 g
Fats:62 g
Carbohydrate:18 g
Fibers:1.2 g
Sugar:3.5 g
Cholesterol:370.1 mg
Sodium:580.8 mg
Calcium:282.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1400
g
guinea fowl, cleaned and trussed
1000
g
european pumpkin
80
g
butter
15
ml
grapeseed oil
200
ml
cream
coarse salt, fine salt, freshly ground pepper
METHOD
- Remove the rind, filaments and seeds from the pumpkin, cut into thin strips and cook for 30 minutes over low heat with 30 g (2 tbsp.) butter and a little coarse salt, until the water from the pumpkin has completely evaporated.
- Season the guinea fowl inside and out, grease it with 50 g of butter and a tablespoon of grapeseed oil and roast it for 45 minutes in a preheated 200° C (400° F) oven.
- Blend the cream into the cooked pumpkin, add the grated Parmesan and season with pepper.
- Remove the guinea fowl from the oven and let rest 15 minutes.
- Spread the pumpkin purée in a baking dish and place in a 180° C (350° F) oven at for 15 to 20 minutes until browned on top. Degrease the cooking juices from the guinea fowl. Cut up the fowl and place a portion on each plate, moistened with the juice and accompanied by the pumpkin gratin.
WINE SUGGESTIONS
Sangiovese
Chardonnay
Pinot Grigio
