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Guinea Fowl With Liquorice Braised Leeks, Morels and Rosemary
GREAT BRITISH CHEFS28Ingredients
105Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 guinea fowl (1.2kg in weight)
- 4 garlic cloves (crushed)
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 knob butter (large)
- salt
- 4 shallots (large, peeled an thinly sliced)
- 25 grams butter
- 100 mL double cream
- salt
- sugar
- 2 leeks
- 500 grams chicken stock
- 1 sprig thyme
- 1 liquorice (root)
- 1 garlic clove
- 150 grams butter
- salt
- 120 grams morel mushrooms
- 320 grams butter
- 1 garlic clove
- 1 sprig thyme
- chicken stock
- salt
- 250 grams spinach (washed)
- 1 knob butter
- salt
- pepper
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