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Guinea fowl with morel cream
- 1 large shallot , diced
- 50g unsalted butter
- 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)
- small splash white wine vinegar
- 100ml white wine
- 250ml chicken stock
- 120ml double cream
- 2 guinea fowl breasts, skin on
- splash Madeira wine
- spinach , to serve
Directions:View on BBC Good Food
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