Poach guinea fowl 30 min in vegetable stock. Roast on a rack with white wine beneath. Brush twice with aromatic butter (butter, olive oil, garlic, paprika, salt, pepper). Reduce red wine with onion, garlic, stock; finish with cold butter. Plate carrots, slices of bird, drizzle sauce.Glaze baby carrots with oil, honey, water. Heat the oil in a pan and add the baby carrots. Sauté gently, then drizzle in the honey. Pour a bit of water and let it reduce. Finish with a knob of butter for shine. Season with salt and pepper — and they’re ready.#guineafowl #frenchcooking #gourmetrecipe #finefood #chefskills #foodreels #tiktokfood #foodvideo #homechef #cookingtutorial
