Guinea Fowl Recipes

Guinea Fowl Breasts w/ Truffle Butter & Prosciutto

Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad This dish balances the delicate soft texture of sous vide guinea fowl, richness of the prosciutto, rich earthiness of the truffle butter, balanced with a bright microgreen salad. We
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How to French Bones

“Frenching” refers to cleaning protruding bones of meat and tissue before cooking for a cleaner presentation. Here we’re demonstrating with a duck leg, but the same technique is used for racks, “airline” poultry breasts, rabbit legs, some bone in steaks
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Braised Guinea Fowl w/ Olives, Thyme & Prunes

Braised Guinea Fowl w/ Olives, Thyme & Prunes Guinea fowl have a more robust flavor than chicken, closer to duck or goose. They pair well with fruit flavors – here we’ve braised one with garlic, prunes, bacon, olives, white wine
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Poultry Prep Tips – How to Make Your Bird Even More Delicious

Want to cook better poultry?  Here are some prep tricks the pros use to help ensure a better finished dish. Brine, Marinate, Bard, Air-Dry or Apply a Rub Ahead None of these techniques are required, certainly, but they can help
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How to Cut Up Poultry

How to Cut Up Chicken – Video Guide   How to Cut Up Duck – Video Guide Text Guide to Cutting Up Poultry: Cutting up poultry into its various component cuts (called “fabricating” in the culinary industry) is a very
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