Guinea Fowl with Puy Lentils and Smoked Bacon Velouté

Ingredients :

4 guinea fowl supremes • 50g butter • 1 tablespoon oil • 1 bouquet garni (bundle of thyme, bay and parsley sprigs) • 1 onion • 1 carrot • 250g Puy lentils • 250g smoked bacon (or bacon pieces) • 3 shallots • 300ml single cream • salt • pepper • coarse salt • chives • fine sea salt


 Serves 4   Beginner    Between 20 and 45 mins   Between 20 and 45 mins

  • Wash and peel the vegetables, chop the onions and carrots into small cubes and finely chop the shallots.
  • Quickly brown the guinea fowl supremes in the butter and oil.
  • Sweat the onions and carrots in 20g of butter, add the lentils, water (three times the volume of the lentils), the bouquet garni, season and then add the guinea fowl supremes.

 

  • The lentils should remain firm. Check the guinea fowl after 20-25 minutes of cooking.

 

  • Brown the chopped smoked bacon (or bacon pieces) in a cooking pot and add the chopped shallots. Add the cream, simmer for 10-15 minutes, strain and season to taste.

 

  • Lay the supremes on a bed of lentils and top with the sauce.

Photo Claude HERLEDAN / Cercles Culinaires de France