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Le Chaudron recipe
Pintade farcie aux fruits secs
Guinea fowl stuffed with dried fruit
⏱ 120 minServes 6Hard420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1guinea fowl (1.8 kg / 4 lb)
150 g (5 oz)sausage meat
80 g (3 oz)dried apricots, diced
80 g (3 oz)prunes, diced
50 g (2 oz)pistachios
200 ml (¾ cup)white wine
50 g (2 oz)butter
- 1 guinea fowl (1.8 kg / 4 lb)
- 150 g (5 oz) sausage meat
- 80 g (3 oz) dried apricots, diced
- 80 g (3 oz) prunes, diced
- 50 g (2 oz) pistachios
- 200 ml (¾ cup) white wine
- 50 g (2 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the sausage meat with the apricots, prunes and pistachios.
- Season and stuff the bird loosely.
- Truss with kitchen twine.
- Roast in a buttered dish at 180 °C (350 °F) for 1¼ hours, basting regularly.
- Deglaze the dish with the wine, scraping up the bits, and reduce.
- Rest 10 minutes before carving; serve with the stuffing and jus.
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