Brown the 1300 g guinea fowl in 30 g of duck fat in a large pot until golden on all sides.
Remove the bird and sweat the 150 g sliced carrots, 80 g shallots, 100 g leeks, and 20 g garlic until soft.
Add 150 g smoked lardons to the pot and cook until they begin to render their fat.
Sesli anlatım, porsiyon ayarı ve daha fazlası
