Guinea fowl with cream and Limbourg Kiki from the ‘Le Casino’ restaurant
Description
The Dolhain-Limburg Carnival Festival Committee has put a local speciality back on the local produce market: the Limburg Kiki! This beverage, whose name was that of one of the XIV founding members of the Dolhain Carnival, is a fine amber-coloured drink made exclusively from natural products: a clever blend of rum, brandy, distilled spirit and sweet muscat. To discover in this recipe...
Cost
Category
Dish
Season
Irrelevant
Difficulty
Recipe
A nice guinea fowl of around 1 kg ;
50 grams of margarine ;
a twig of thyme ;
a bay leaf ;
an onion stuck with cloves ;
a shallot ;
a decilitre of Limbourg Kiki;
150 grams of white mushrooms ;
4 decilitres of fresh cream ;
15 grams of parsley.
Stuff the guinea fowl with the thyme, bay leaf and onion.
Season with salt and pepper. Lightly brown the guinea fowl on both sides and leave to cook for around 35 minutes, turning once or twice.
Chop the shallot and parsley and mince the mushrooms.
When the guinea fowl is cooked, cut up the legs and breast. Set aside on a plate.
Remove half the fat from the pan. Brown the mushrooms and chopped shallot in the pan. Deglaze with the kiki. Add the crème fraîche and cook for a few minutes.
Adjust the seasoning (salt and pepper)... and enjoy!