The stuffed guinea fowl roast with morels combines the tenderness of free-range poultry with the aromatic intensity of mushrooms. A simple dish to prepare, ideal for festive meals or weekend dinners. Made from a guinea fowl raised outdoors in the Landes, sourced from our partner producer, this roast highlights poultry fed with non-GMO corn, with a diet consisting of 100% plants, minerals, and vitamins, of which at least 80% are grains. Deboned and stuffed with a preparation of poultry and porcini mushrooms, it offers a perfect balance between delicacy and woody flavor. A generous dish, ready to be baked, that reveals all the artisanal know-how and authentic taste of free-range poultry from the Southwest. Butcher's tip: Oven cooking: preheat to 180 °C. Place the roast in a dish, add a drizzle of oil, season with salt and pepper. Cook for 1 hour 15 to 1 hour 30, basting regularly with its cooking juices or a bit of hot broth. Juice tip: add a glass of water or broth to the dish for a more flavorful juice. You can slip in some rehydrated dried porcini mushrooms to enhance the aromas. Rest: let it rest for 30 to 45 minutes before serving, then reheat for 30 minutes at 180 °C before slicing. Serve with a gratin dauphinois, sautéed mushrooms, or crushed potatoes. Do not freeze.
Chronofresh collects dry, fresh and frozen food products from e-merchants at their production sites and delivers them within 24 to 48 hours throughout France. Goods are transported at room temperature or under controlled temperatures (0-4°C or -18°C) in strict compliance with the cold chain.
"Maison Lascours is an exceptional butcher's shop that has built up a loyal customer base thanks to the unrivalled quality of its products. The taste of the meat is simply unmatched, with a selection that is always top notch."
"Very good quality products, well packaged and delivered in good condition."
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