Home | My Account | My Cart | THE DISTILLERY PRODUCTS RECIPES COCKTAILS FIND OUR PRODUCTS THE SHOP Home > Recipes > Guinea fowl stuffed with walnuts GUINEA FOWL STUFFED WITH WALNUTS Based on: Walnuts from St Jean Ingredients: For 4 people • A farmhouse guinea fowl of 1.2 kg • 100 gr of Bayonne ham • 40 walnut kernels • 1 orange • 1 shallot • 4 sprigs of parsley • 1 egg • 40 gr of butter • 2 tablespoons of crème fraîche • 1 bowl of breadcrumbs • 15 cl of chicken stock cube • 8 cl of St. John's nuts • salt, pepper. Preparation: Preparation 25 mn Cooking 50 mn Preheat the oven to 210 ° (th 7), soak the breadcrumbs in 3 cl of WINE WALNUT from ST JEAN. Brown the chopped shallot with the chopped ham, add the chopped parsley, the breadcrumbs, the crème fraîche, the egg, 1 little grated orange zest, and 20 chopped walnuts, season with pepper, do not do not add salt because of the ham, mix well together. Stuff the belly of the guinea fowl with it, close the opening with spades, tie it up. Place the salted guinea fowl on a roasting pan with 20 g of butter. Bake for 45 minutes, sprinkling it from time to time with broth, mixed with the rest of the NUTS DE LA ST JEAN. Reserve the guinea fowl separately. Add the orange juice to the cooking juice, then set it aside in a saucepan. Bring to the boil with 20 g of butter. Add the rest of the walnut kernels, check the seasoning. S Serve with chopped guinea fowl. SEND US YOUR RECIPES SHARE PRINT THE PRODUCTS OF THE DISTILLERY DISCOVER ALL OUR NEWS NEW SIGNATURE PASTIS HENRI BARDOUIN BOTTLE New elegant label for Pastis Henri Bardouin! It is adorned with gilding and fine relief details, in a limited edition and numbered 30,000 copies ... read more SITEMAP PRESS AREA PRO AREA CONTACT US OUR LINKS CREDITS Distilleries and estates of Provence - 04300 - FORCALQUIER - FRANCE contact@distilleries-provence.com - 04 92 75 71 66 Alcohol abuse is dangerous for health. To consume with moderation.