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Guinea Fowl Confit with Lemon and Figs https://www.metro.ca/userfiles/image/recipes/null PT15M PT30M PT45M
Preheat oven to 350°F (180°C).Heat oil in a skillet over medium-high heat and brown skin side of confits.Add onions and brown.Add garlic and honey and caramelize a few minutes.Deglaze with white wine and reduce by half over medium heat.Add chicken broth, thyme and rosemary.Finish off in the oven for 30 minutes.Add figs and lemon 10 minutes before end of cooking.Serve with roast garlic mashed potatoes and rapini.
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2 Tbsp. (30 mL) Irresistibles extra virgin olive oil 4 guinea fowl confits 12 pearl onions, peeled 1 garlic clove, chopped fine 3 Tbsp. (45 mL) Irresistibles bio honey 1/2 cup (125 mL) Hémisphère white wine 1/2 cup (125 mL) Irresistibles Life Smart chicken broth 2 sprigs of thyme, leaves only 2 sprigs of rosemary 2 fresh fig, cut into wedges 1 lemon, cut into wedges salt and freshly ground pepper to taste

Guinea Fowl Confit with Lemon and Figs

Rate this recipe
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4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    Irresistibles extra virgin olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 4
    guinea fowl confits
  • 12
    pearl onions, peeled
  • 1
    garlic clove, chopped fine
  • 3 Tbsp.
    (45 mL)
    Irresistibles bio honey
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    BILLY BEE HONEY

    BILLY BEE HONEY

    $14.49 ea.

    1 kg


  • 1/2 cup
    (125 mL)
    Hémisphère white wine
  • 1/2 cup
    (125 mL)
    Irresistibles Life Smart chicken broth
  • 2
    sprigs of thyme, leaves only
  • 2
    sprigs of rosemary
  • 2
    fresh fig, cut into wedges
  • 1
    lemon, cut into wedges

  • salt and freshly ground pepper to taste
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    BALEINE SEA SALT

    BALEINE SEA SALT

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    750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Heat oil in a skillet over medium-high heat and brown skin side of confits.

Add onions and brown.

Add garlic and honey and caramelize a few minutes.

Deglaze with white wine and reduce by half over medium heat.

Add chicken broth, thyme and rosemary.

Finish off in the oven for 30 minutes.

Add figs and lemon 10 minutes before end of cooking.

Serve with roast garlic mashed potatoes and rapini.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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