Practical information
- Total time: 70 min
- Preparation time: 70 min
- Number of people: 4
- Difficulty: Medium
- Cost: Economical
- Type of cooking: Slow cooking
- Type: Flat
- Category: Beverage
- Nutritional criteria: low GI, Rich in fiber,
Preperation
- For the spring quinoa:
- Shell the peas, keep 50 g with the pods and refrigerate 150 g.
- In a saucepan, brown the garlic clove with a knob of semi-salted butter, add the chopped onions then finally the cloves and 50 g of fresh peas. Add the broth and bring to the boil for 10 minutes.
- Mix and strain to recover a pea-flavored broth.
- In a saucepan, brown the quinoa with a knob of butter then wet with the spring juice like a risotto and keep.
- For the carbonara sauce:
- In a saucepan, melt the bacon with the garlic over very low heat, then add the chopped onions and let them caramelize a little.
- Add the spaghetti and parsley, then deglaze with the Muscadet and cook for 1 minute.
- Add the chicken stock, the cream, add the oyster juice and bring to the boil.
- Simmer until the pasta is cooked, then remove from the heat and mix with the egg yolk and adjust the seasoning. Switch to Chinese and keep.
- To cook the poultry, immerse them in the duck fat at 60 ° for about fifteen minutes. Sear the bacon slices in a hot pan.
- In a deep plate, using a cookie cutter, make a circle of pea quinoa at the bottom, place the still tender guinea fowl on top. Drizzle with carbonara juice and garnish with the slice of bacon.
Recipe proposed by Eric Guérin
Restaurateur and Chef – La Mare aux Oiseaux – Saint Joachim (44)
Trick
Wine pairing: AOC Jasnières “coastal”, Domaine de Mianville 2005
Health tips
I particularly like guinea fowl in the kitchen.
Its taste crosses the seasons and the garnishes, it plays with everything, mushrooms, hazelnuts in autumn, chestnuts, and cabbage in winter, as much as asparagus or peas in spring, and in summer try marinated and grilled thighs for give a new flavor to your barbecues!
Always prefer a farm poultry, with a yellow, orange skin and avoid leaving it to dry in the oven; the guinea fowl with a delicate, juicy and fruity flesh which is a delight for cooks.
