- 1 - 1.4 kg (3 lb.) guinea fowl, cleaned and
- 1 kg (2.2. lb.) pumpkin
- 80 g (6 tbsp.) butter
- 1 tbsp. grapeseed oil
- 200 ml (3/4 c.) light cream
- 50 g (2 oz.) Parmesan
- Coarse salt, fine salt, freshly-ground pepper
Remove the rind, filaments and seeds from the pumpkin, cut into thin strips and cook for 30 minutes over low heat with 30 g (2 tbsp.) butter and a little coarse salt, until the water from the pumpkin has completely evaporated. Season the guinea fowl inside and out, grease it with 50 g of butter and a tablespoon of grapeseed oil and roast it for 45 minutes in a preheated 200° C (400° F) oven. Blend the cream into the cooked pumpkin, add the grated Parmesan and season with pepper. Remove the guinea fowl from the oven and let rest 15 minutes. Spread the pumpkin purée in a baking dish and place in a 180° C (350° F) oven at for 15 to 20 minutes until browned on top. Degrease the cooking juices from the guinea fowl. Cut up the fowl and place a portion on each plate, moistened with the juice and accompanied by the pumpkin gratin.