Pintade à la Sauce Citron (Guineafowl with Lemon)

Ingredients:

1 guineafowl
1 tsp freshly-grated lemon zest
1/4 lemon
1 celery stick, roughly chopped
1 garlic clove, chopped
knob of butter
5 tbsp butter
100ml dry white wine
200ml bouillon
2 egg yolks
juice of 1 lemon
3 dabs of butter
sea salt and freshly-ground black pepper

Method:

Rub the skin of the guineafowl with sea salt, freshly-ground black pepper and the lemon zest. Bard the bird by laying strips of fat or fatty bacon over the breast and legs and secure with string. Liberally season the insides of the guineafowl then stuff with the 1/4 lemon, celery, garlic and the knob of butter.

Melt the 5 tbsp butter in a flame-proof casserole, add the guineafowl and brown all over. Pour in the wine, bring to a simmer, and allow to reduce almost completely. Now add the bouillon, cover the pan and simmer for 45 minutes.

At this point drain the guineafowl, cut into serving pieces and place in a hot dish (remove the barding and stuffing). Beat together the egg yolks and lemon juice in a bowl. Add a little of the guineafowl cooking liquid to temper then beat thoroughly to combine. Pour the resultant lemon sauce back into the casserole and whisk to combine. Finally whisk in the butter and cook very gently over low heat (do not allow to boil).

When the sauce has thickened pour over the guineafowl pieces. Garnish with slices of lemon and serve with rice.