Guinea Fowl with Two Potatoes and Three-Pepper Mustard Recipe

Guinea fowl is one of the most flavourful and fragrant poultry birds - more tasty than chicken, finer than turkey, with slightly firm flesh and a delicate hint of game that lends itself beautifully to long casserole cooking. Combined with the sweetness of sweet potato, the tenderness of regular potatoes and the aromatic punch of three-pepper mustard, it produces a celebratory dish that is both accessible and remarkably delicious.

Three-pepper mustard - the secret of character

Three-pepper mustard is an exceptional mustard, made with a blend of peppers - black, white and green - each bringing its own distinct aromatic profile : black pepper for its direct heat, white pepper for its finesse and subtlety, green pepper for its fresh, slightly peppery herbal note. In a sauce, it pairs perfectly with white meats and poultry, enriching the cooking juices with rare aromatic complexity.

Serving suggestion

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Alsace wine

Riesling from Alsace Tradition 75 cl

€14.90

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Alsace wine

Pinot Noir Alsace Tradition 75 cl

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Alsace wine

Muscat Alsace Selection 75 cl

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Ingredients for 6 people

Preparation : 25 min - Cooking : 60 min

• 1 guinea fowl (approx. 1.2 to 1.5 kg)
• 2 sweet potatoes
• 8 waxy potatoes
• 2 tablespoons three-pepper mustard
• 4 tablespoons thick crème fraîche
• 1 onion
• 40 g butter
• Salt, pepper

Method

1. Season the guinea fowl with salt and pepper on all sides. Melt the butter in a cast-iron casserole over medium heat and fry the sliced onion for 3 to 4 minutes until translucent. Remove the onion and set aside.
2. In the same casserole, brown the guinea fowl over medium-high heat on all sides for 5 to 7 minutes until well coloured. Return the onion to the casserole.
3. Place the guinea fowl on its side with one leg facing up. Pour in a small glass of water (about 100 ml). Cover and cook for 15 minutes. Turn the guinea fowl onto its other side and cook for a further 15 minutes.
4. Meanwhile, peel the sweet potatoes and potatoes. Cut into fairly large pieces - about 4 to 5 cm - so they don't break up during cooking.
5. Remove the guinea fowl from the casserole. Add the vegetables to the cooking juices. Replace the guinea fowl on top, add a small glass of water and close the casserole. Cook for a further 30 minutes over low heat (allow about 25 minutes per 500 g of meat).
6. At the end of cooking, remove the guinea fowl and vegetables and keep warm under a sheet of foil. Reduce the cooking juices over very high heat for 3 to 4 minutes until well concentrated.
7. Remove from the heat and stir in the crème fraîche and three-pepper mustard. Mix well. Taste and adjust seasoning. Return briefly to low heat if necessary - do not boil or the sauce will split.
8. Carve the guinea fowl into 4 pieces (2 breasts, 2 legs). Arrange the vegetables on a warm serving dish, place the guinea fowl on top and spoon the three-pepper mustard sauce generously over everything.

Enjoy!

Tips and variations

• The casserole : a cast-iron casserole is ideal for this type of cooking - it distributes heat evenly and retains moisture. A Soufflenheim terracotta casserole also works very well.
• Checking doneness : pierce a leg with a knife tip - the juices should run clear, with no trace of pink.
• The sweet potato : choose orange-fleshed sweet potatoes - they are sweeter and more tender. Their natural sweetness contrasts beautifully with the piquancy of the three-pepper mustard.
• The sauce : never bring the sauce to the boil after adding the cream and mustard - excessive heat will cause it to split and dulls the mustard's fragrance.
• Wine pairing : an Alsatian pinot gris, rich and slightly smoky, is the ideal companion. An Alsatian pinot noir also works very well.
• Festive version : add a handful of smoked lardons fried with the onion at the start for an even more generous dish.

Find our Alsatian mustard specialities and regional products on decoalsace.fr - delivery across Europe.