Repas de fête pintade au foie gras et duo de topinambours

foie gras

🥗Healthier: duck liver

💰Cheaper: chicken liver

Duck liver offers a similar flavor profile at a lower cost.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: apple cider

Apple cider provides acidity and sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with bouillon

Vegetable stock reduces calories while adding flavor.

Prepare the guinea fowl by cleaning it thoroughly.

Make a marinade with 2 branches of parsley, 1 large onion, 1 teaspoon of salt, and black pepper (6 turns of the grinder).

Add 120 g of foie gras to the marinade.

Make incisions between the thighs of the guinea fowl and insert small pieces of foie gras (about 1 dessert spoon each).

Tie the guinea fowl with kitchen twine for aesthetics and marinate for half a day.

Preheat the oven to 200°C (392°F).

Roast the guinea fowl in the oven for 40 minutes.

While the guinea fowl is roasting, prepare the sauce by grating 1 large onion and 1 fresh tomato into a bowl.

Add a pinch of salt, 2 turns of the grinder of black pepper, and 1 small clove of garlic to the mixture.

Reduce the mixture over low heat.

At the last moment, add 15 g of foie gras to the sauce before serving.

Prepare the Jerusalem artichokes by slicing one per person into chips and boiling another after peeling it to make a purée.

Add a pinch of salt to the boiling water for the Jerusalem artichokes.

Prepare the onion confit by slicing a large onion and cooking it with a pinch of salt and 1/2 square of sugar.

Once boiling, drain the onions and repeat the process.

After boiling for 5 minutes, drain the onions again and continue reducing them with 1 tablespoon of oil.

Once the onions are soft, sauté them in a frying pan with 1 tablespoon of oil for 6-7 minutes, then add 1 dessert spoon of honey.

Mash the boiled Jerusalem artichoke and add a small knob of butter after mashing.

Combine the sauce with the onion and tomato mixture, adding about 25 g of foie gras per person.

Fry the chips of Jerusalem artichoke in sufficient oil until crispy.

Plate the dish with the guinea fowl, sauce, mashed Jerusalem artichoke, onion confit, and chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens