Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing)
Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing) is a modern Burkinabe recipe for a classic dish of guineafowl that's stuffed in the French fashion before being oven baked. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Guineafowl with French-style Stuffing (Pintade avec Farcie à la Française).
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Stuffed and roasted guineafowl is a dish for special occasions in Burkina Faso. I have already presented the more 'native' style of Stuffed Guineafowl with Sweet Potatoes. Here is a dish that is more influenced by French cookery and which the Burkinabé consider more elegant and more suitable to a special guest.
Ingredients:
1 oven-ready guineafowl
200g chicken livers, coarsely chopped
150g poultry gizzards, coarsely chopped
2 tbsp butter
2 tsp milk
2 slices of stale bread
1 small onion, peeled and coarsely chopped
1 egg
1/2 bunch of parsley, chopped
1 tsp Herbs de Provence
1 tsp freshly-grated ginger
150ml chicken stock
salt and freshly-ground black pepper, to taste
Method:
Melt the butter in a frying pan, add the onion, livers and gizzard pieces then season to taste. Fry for 30 seconds then add the ginger and herbs de Provence. Continue frying for about 3 minutes, or until the onion is just soft, then take off the heat and set aside to cool.
Remove the crusts from the bread then combine in a bowl with the milk. When the stuffing is cold, turn into a bowl. Squeeze any excess milk from the bread then crumble into the stuffing mixture and stir in the parsley leaves. Adjust the seasonings to taste then use this mixture to stuff the body cavity and neck of the bird.
Sew the openings closed then sit on a rack in a roasting tin, pour over a little chicken stock then transfer to an oven pre-heated to 200°C and roast for about 80 minutes, or until cooked through and nicely browned on the skin.
During cooking base and turn the guineafowl frequently to ensure it cooks evenly on all sides.
When the guineafowl is cooked, transfer to a cutting block, cover with foil and allow to rest or at least 15 minutes before carving. Place the roasting tin on the hob and deglaze with 200ml chicken stock. Turn the mixture from a the pan into a saucepan, bring to a boil and cook until the volume has reduced by 1/3.
Carve the bird and sprinkle over the gravy. Serve accompanied by the stuffing, green beans and sautéed sweet potatoes.
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