8. Pintada in red wine with stuffed plums

1 | 12Red wine guinea fowl with stuffed plums

Ingredients (4 people):

• 1 guinea fowl • 32 pitted prunes • 100 g pâté • ¾ l red wine • 2 dl poultry stock • 1 large onion • ½ lemon • Flour • Olive oil • Pepper • Salt

Preparation:

1. Rub the clean guinea fowl with the lemon, cut it into quarters, salt and pepper it and lightly flour it. Next, brown it in a pan that can go in the oven, with a little oil, and remove it. In the same oil, very slowly fry the onion, peeled and finely chopped, until transparent.

2. Add the meat again and pour in the red wine and poultry stock. Cover the casserole and cook in the oven at 170° for 1 hour.

3. Work the pâté with a fork, place it in a pastry bag with a smooth nozzle and fill the plums. Add them to the pan after 30 minutes of cooking and finish baking the guinea fowl. Serve it in its sauce and with the stuffed plums.

9. Roasted capon with currant compote

2 | 12Roasted capon with currant compote

Ingredients (4 people):

• 1 capon • 2 shallots • 2 oranges • Currant jelly • Port wine • Cayenne pepper • Ginger powder • Bay leaf • Thyme • Sage • Black peppercorns and ground • Salt

Preparation:

1. Prepare a broth the day before with the clean capon giblets, except the heart, the aromatic herbs and a tablespoon of peppercorns. Lower the heat to the first boil and cook 45 min.

2. Turn on the oven to 200°. Salt and pepper the inside of the capon, bridle it and place it on the tray. Season it on the outside and bake for 20 min. Then sprinkle it with two ladles of broth, cover it with aluminum foil and lower the oven to 180°. Continue cooking for 1 hour and 30 minutes, basting with the broth every 30 minutes.

3. Peel the shallots, blanch them for 1 minute in boiling water, drain and blend in a blender. Wash the oranges, grate the skin of one, make a juice with both and filter.

4. Heat the jelly with the juice . Pour in 10 cl of Port wine, the shallot purée and the orange zest. Stir and add the ginger and cayenne. Cook over a very low heat for 5 minutes and serve the sauce warm with the capon.

10. Duck with pears

3 | 12Duck stew with pears

Ingredients (4 people):

• 1 duck of 1.5 kg cut into pieces • 8 conference pears • 16 pearl onions • 4 dl of rancid wine • 4 dl of chicken broth • 2 strips of orange peel • ½ dl of honey • 1 stick of cinnamon • 4 cloves of kind • Olive oil • Salt

Preparation:

1. Season the duck pieces with salt and pepper and brown them with a little olive oil. Then transfer them to a baking dish. Preheat the oven to 180°C.

2. Peel the pears, cut them in half, remove the core and the seeds and brown them with the peeled pearl onions in the same pan in which you cooked the duck. Do it with very low heat.

3. Deglaze the pan with the rancio wine and add the honey, chicken broth and spices. Boil everything for 5 min and then pour it into the baking dish covering the duck. Bake the set between 30 and 45 min at 180°C.