GUINEA FOWL truffled spinach & haricort vert - sweet potato puree - walnut jus We ordered in some whole guinea fowls and meat-glued the breasts together to form an evenly round loin which was then sous-vide at 142 F. We kept the legs to confit for another dish.

GUINEA FOWL
truffled spinach & haricort vert - sweet potato puree - walnut jus

We ordered in some whole guinea fowls and meat-glued the breasts together to form an evenly round loin which was then sous-vide at 142 F. We kept the legs to confit for another dish.

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