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Sous vide cooked guinea fowl

An ultimate basic preparation for beautifully juicy and flavourfull guinea fowl fillet. For this preperation, we roast the breast meat 'en coffre', on the carcass.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose

Ingredients

1
guinea fowl, crown
30
ml
olive oil
2
cloves
garlic
2
sprigs
thyme
150
g
butter
3
g
thyme
4
cloves
garlic
as needed
salt and pepper
Recipe for:1 piece

Scale recipe

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