Tender guinea fowl
Known and appreciated for its noble, tender flavor, guinea fowl is one of the stars of the holiday table, but not the only one. What's more, it has exceptional nutritional qualities. What more could you ask for? Cécile Junod
A beautiful bird
Halfway between game bird and chicken, guinea fowl has beautiful plumage but is horrifying when it squawks. On the other hand, it's original for its subtle taste. Its meat is particularly fine and light, with no more than 130 kcal per 100 g.
Low in fat (around 2%), it is richer in protein than red meat. It is also rich in vitamins A, E, B1, B2 and PP, magnesium and calcium. And as an added bonus, it contains 3 times more iron than fish!
Chef's tips
Guinea fowl goes well with hot or cold sauces: honey-yogurt sauce, lemon-pepper mayonnaise, fresh raspberry vinaigrette, goat's cream and coriander, lemon-pepper-garlic-coriander sauce (for a thrill)... or fruits such as citrus, dried fruit, fresh or canned fruit, rhubarb and even cocoa, which leaves plenty of opportunities.
pixabay
