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Pot-roast guinea fowl with lentils, Sherry & bacon


Pot-roast guinea fowl with lentils, Sherry & bacon Recipe

Ingredients:
  • 1 tbsp olive oil , plus extra for drizzling
  • 50g butter
  • 1 small guinea fowl
  • 100g smoked bacon lardons
  • 1 carrot , finely chopped
  • 1 onion , finely chopped
  • 2 celery sticks, finely chopped
  • 2 bay leaves
  • 100g puy lentils
  • 100ml dry sherry
  • 225ml chicken stock
  • bunch tarragon
  • 1 tbsp Dijon mustard
  • 100ml double cream
  • juice lemon
  • handful each tarragon leaves and parsley leaves
Directions:
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