Glazed guinea fowl, quinces and black olive risotto

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Pintade laquée, coings et risotto aux olives noires
Photo credit: Céline de Cérou
A PDO
Preparation
40 min
A PDO
Cooking time
1h10
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Parties and event Main course Gluten-free Automn

Ingredients

A PDO
For 6 personnes
  • 1 free-range guinea fowl
  • 1 tête garlic
  • 1 jus lemon
  • 4 quinces
For lacquering:
  • 1 gousse crushed garlic
  • 1 jus lime
  • 3 c. à soupe soya sauce
  • 2 c. à soupe Nyons olive oil PDO
  • 1 c. à soupe honey
  • Pepper
For the stuffing:
  • 200 g minced meat ((a mixture of beef and veal))
  • 10 Black olives from Nyons PDO
  • 1 quince
  • 1/2 yoghurt
  • 1 gousse crushed garlic
  • 1 finely chopped shallot
  • 1 c. à soupe Nyons olive oil PDO
  • salt, pepper
For the risotto:
  • 500 g Arborio rice
  • 1 onion
  • 2,5 c. à soupe Nyons olive oil PDO
  • 1 verre white wine
  • 75 cl of vegetable stock
  • 100 g black olives from Nyons PDO
  • ½ c. à soupe saffron
  • 100 g Parmesan
  • Salt, pepper

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc, or a French olive oil of the Cailletier or Grossane variety… We recommend PDO black olives from Nyons for the risotto recipe; you could also choose PDO black olives from the Vallée des Baux-de-Provence, olives from Nice PDO, or black olives from France of the Cailletier variety, Tanche, Lucques, Négrette…

Instructions

  • Wash, peel, remove the cores from and dice all the quinces (dicing the one for the filling into very small cubes). Drizzle them with lemon juice to prevent them from turning brown and set aside.

  • Prepare the glaze by mixing all the ingredients together in a bowl.

  • Prepare the stuffing: fry the shallot in a frying pan with Nyons olive oil PDO, then add the garlic. Add the other ingredients and fry for a few minutes (the stuffing should just be lightly browned, not cooked through), stirring regularly. Stuff the guinea fowl with the mixture, then sew it up.

  • Using a brush, coat the whole guinea fowl thoroughly with the glaze. Place it in an ovenproof dish (ideally use a casserole dish with a lid, or cover the dish and the guinea fowl with aluminium foil) with the garlic head cut in half lengthways, pour the rest of the glaze into the bottom of the dish, cover and roast at 210°C for 1 hour. After 15 minutes, add the quince pieces to the guinea fowl. Baste the guinea fowl regularly with the sauce (feel free to add a little of the vegetable stock from the risotto if necessary), and turn it after 30 minutes. 15 minutes before the end, remove the lid (or the aluminium foil) and brown the guinea fowl on each side. Remove it from the oven when it is nicely browned. Leave to rest for a few minutes before carving.

  • Whilst the guinea fowl is cooking, prepare the risotto.

  • Stone the Nyons black olives (PDO) and chop them into large pieces.

  • Prepare the vegetable stock by heating 75 cl of water and dissolving 1 stock cube in it (you can also make your own vegetable stock).

  • Peel and finely chop the onion. Fry it for 3 minutes in 1.5 tablespoons of Nyons olive oil (PDO), add the rice and stir until it is well coated, fry for a further 3 minutes, then add the white wine.

  • Once the white wine has been absorbed by the rice, add 2 ladles of stock. Keep adding stock a little at a time, as and when it is absorbed by the rice, until the rice is cooked al dente. Shortly before the rice is ready, add the saffron and the Nyons olives (PDO). Before serving, stir in the Parmesan and the Nyons olive oil (PDO).

  • Serve the risotto as an accompaniment to the guinea fowl, drizzled with a little of its own juices, a little stuffing and pieces of quince.

Tip

Choose PDO olive oil from Nyons (subtle flavour) for its dominant aromas of fresh hazelnut and cut grass, with slightly buttery notes. Or choose another olive oil with a subtle flavour: PDO olive oil from Nice, PDO olive oil from Languedoc, or a French olive oil of the Cailletier or Grossane variety… We recommend PDO black olives from Nyons for the risotto recipe; you could also choose PDO black olives from the Vallée des Baux-de-Provence, olives from Nice PDO, or black olives from France of the Cailletier variety, Tanche, Lucques, Négrette…
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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