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Pintade Aux Choux (Guinea Fowl with Cabbage)

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50 min
Serves 4

Recipe: French Feast


  • 1 Guinea Fowl, giblets removed
  • 1 Green cabbage
  • 6 slices of bacon
  • 1/2 cup of white wine
  • 6 sage leaves
  • 3 carrots
  • 3 tb spoons of duck fat
  • 3/4 cup chicken stock
  • Salt and pepper



In a large pot, melt the duck fat. Season the guinea fowl with salt and pepper and brown it until nice and golden


Chop the bacon into pieces, then add them and sage along with the peeled and dice carrots.


Cut the cabbage into 6 pieces and wash them well. Add the cabbage into the pot, pour the wine and stock, then cover and cook for 45 minutes over low heat. Stir regularly

Bon Appetit!