Guinea fowl with wild mushrooms and foie gras sauce

Serves 6  - Preparation time: 15 minutes  – Cooking time: 2 hours

Preheat the oven to 240° C (thermostat 8).  Mix the oil with lemon juice, nutmeg, cinnamon, and white pepper in a bowl. Salt to taste. Brush the guinea fowl with this blend, then put it into the cooking dish. Bake at 180°C (thermostat 6) for 1 1/2 hours. During this time, cook the mushrooms at low heat until all the juice has evaporated. Add salt and pepper, and stir.

Remove the guinea fowl from the oven. Deglaze the cooking dish and pour into a small pan. Cut the guinea fowl into pieces. Collect the juice and put it into the small pan. Put the pieces of guinea fowl back into the cooking dish and cook for 10 more minutes. Remove and keep warm. Add the Cognac to the jus.

Put the casserole dish on low heat and cook for 2 minutes. Add the foie gras cut into small pieces. Cook for 2 minutes. Put the sauce into a mixer and then filter it with a conical strainer.
Put the guinea fowl onto a serving dish, garnish with the mushrooms, and serve with the foie gras sauce.

Ingrédients

1 guinea fowl
200 grammes cooked foie gras
1 kg wild mushrooms (mix of ceps, chanterelle mushrooms, Saint George's mushrooms, etc.)
1 soupspoon oil , ½ teaspoon white pepper, and 1 soupspoon lemon juice
½ teaspoon nutmeg, ½ teaspoon cinnamon, 1 soupspoon Cognac
Salt and pepper