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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.

Makes 1 piece.
 

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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

Scale recipe

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