Gourmet pie with guinea fowl and foie gras

Method

1. 1

   Seize the guinea: First melt butter in a pot over medium heat. Place the entire guinea fowl in the hot butter and grill it gently on all sides until you get a nice golden color.

2. 2

   Add other meats: Once the guinea fowl is well grasped, add the peeled shallots and the pig echine cut into pieces. Let these ingredients grill for a few minutes with the guinea fowl to release their flavors.

3. 3

   Create the sauce base: Then pour balsamic vinegar and white port into the sauce. These liquids will create a delicious sauce base. Complete with water, broth cube, then season generously with salt and pepper according to your taste.

4. 4

   Simmer the meat: Cover the casserole and reduce the heat to medium. Simmer for 1 hour 30 minutes. This long cooking will allow the meat to become tender and flavors to mix well.

5. 5

   Let cool: After cooking, remove the pot from the heat and let the mixture rest until it cools enough to handle it. Meanwhile, prepare your work plan for boning.

6. 6

   Prepare the filling: When the guinea fowl is well cooled, remove it carefully to recover all its flesh. Cut the pork chop into small regular pieces. Cut the shallots in half and mix all these meats and shallots in a salad bowl.

7. 7

   Reduce sauce: Remove the remaining tasty broth in the saucepan and pour it into a saucepan. Reduce this broth over medium heat for about 1 hour by stirring regularly. You will get a rich and creamy sauce that will beautifully coat your pie.

8. 8

   Garnish the cake: On your worktop, make a first laminated dough and place it in a missed mould. Pour in the mixture of meat and scallops by smoothing it well. Place slices of foie gras over top, then gently fold the pastry edges over the garnish.

9. 9

   Seal and decorate: Cover the whole with a second laminated dough by slipping its edges under the first, which will create a nice well sealed turtle. Make a small hole in the centre and insert a cylinder of sulfurized paper into it to create an aeration chimney. Brush generously the entire egg yolk surface and draw nice patterns with the tip of a knife.

10. 10

    Cook and serve: Bake at 210°C for 40 minutes. When the dough is golden and crisp, remove the pie from the oven and let it rest for a few minutes. Serve it hot with its delicious sauce next door. Enjoy!

Nutrition

calories

780 kcal

fatContent

52 g

fiberContent

3 g

sugarContent

4 g

sodiumContent

680 mg

proteinContent

42 g

cholesterolContent

180 mg

carbohydrateContent

38 g

saturatedFatContent

24 g

unsaturatedFatContent

28 g

Indicative values from the source, for the original recipe.

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