Roast guinea fowl with lemon verbena

Huile d'olive de Nyons PDO
Subtle flavour
Pintade rôtie à la verveine citron
A PDO
Preparation
20 min
A PDO
Cooking time
1h30
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Main course Gluten-free

Ingredients

A PDO
For 6 personnes
  • 1 guinea fowl from the Drôme or Ardèche (PGI)
  • 1 Menton lemon PDO
  • 80 g of sausage meat
  • 80 g minced veal
  • 50 g of stale bread
  • 1 head of garlic + 1 clove
  • 10 cl of milk
  • 1 handful of lemon verbena leaves (or 2 sachets of lemon verbena)
  • 1 onion
  • 3 tablespoons of mild-flavoured olive oil
  • 20 cl of chicken stock
  • Salt, pepper

Tip

For this roast guinea fowl, we recommend a subtly flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. You can also check out our recipe for Viennese-style young guinea fowl stuffed with black olives

Instructions

  • Preheat the oven to 180°C.
  • Bring the milk to the boil, add the verbena to infuse, then leave to cool. Place the bread in the milk and leave it to soak up the milk.
  • Crush the garlic clove, mix it with the minced meat and the soaked bread. Stuff the guinea fowl with the mixture.
  • In a small bowl, mix the mild-flavoured olive oil with the lemon zest. Brush the guinea fowl with this mixture using a pastry brush, then season with salt and pepper.
  • Place the guinea fowl in an ovenproof dish, in the chicken stock, with the finely sliced onion and the garlic bulb cut in half lengthways.
  • Cover and bake for 1 hour 20 minutes, basting regularly. After 1 hour, remove the lid to brown the guinea fowl.
  • Serve the stuffing with the guinea fowl and grilled spring vegetables.

Tip

For this roast guinea fowl, we recommend a subtly flavoured olive oil from Nice PDO, from Nyons PDO, from the Languedoc AOC, of the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault…. You can also check out our recipe for Viennese-style young guinea fowl stuffed with black olives
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!

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