ingredients

1 farmed guinea fowl

300g of green lentils of Puy (Leader Price Selection of our Regions, 500g, PVC: 1,98 €)

2 carrots

1 small onion piqued with 2 cloves

1 sausage of Morteau (Leader Price Selection of our Regions, 300g, PVC: 2,89 €)

1 tablespoon peanut oil

20g of butter (Isigny butter - Leader Price Selection of our Regions)

8 tablespoons mustard vinaigrette

2 tablespoons chopped parsley

1 small bouquet garni

Salt (fine salt of Guérande - Leader Price Selection of our Regions, 250g, PVC: 1,38 €)

Pepper

Steps

Step 1

In a cast iron casserole, heat the oil.

Add the butter. When sizzling, put the guinea fowl and cook for 25 minutes on each side, over low heat, casserole open.

2nd step

Drain the guinea fowl carefully and let cool, chest down.

Discard the cooking fat from the casserole.

Step 3

Add the lentils without having washed the casserole so that the hooked juices perfume them.

Add cold water (twice the volume of the lentils), peeled whole carrots, studded onion and bouquet garni.

Step 4

Cook slowly for a quarter of an hour, then, for 30 minutes, put the Morteau sausage.

Add water if necessary.

Step 5

Taste, rectify the seasoning with salt and pepper.

Cut the guinea fowl, separate the thighs from the thighs, cut the white wings in three.

Step 6

Drain the lentils.

Cut the Morteau sausage into thick slices.

Cut the carrots into cubes and add them to the lentils.

Step 7

Mix with the mustard vinaigrette.

Sprinkle with chopped parsley.

Add guinea fowl and sausage pieces.

Serve warm or at room temperature.