For 4 people
Preparation : 45min
Cooking : 35min

INGREDIENTS

4 guinea fowl legs
2 yellow lemons
1⁄2 bunch flat parsley
20ml olive oil
Salt and pepper
1⁄2 white onion
1⁄2 carrot
200ml of bound brown stock
1 C. tablespoon of honey
100ml of Rancio Sec
1 bouquet garni
2 cloves of garlic
2 green and yellow zucchini
1 eggplant
1 red pepper
1 small tomato
1 bunch rosemary
150g cherry tomatoes
20g pine nuts
1⁄2 candied lemon

RECIPE

BASE
Completely debone the guinea fowl legs. Grate the lemon zest, add the chopped parsley, lemon juice, olive oil, salt and pepper. Marinate for 1 hour. Form cylinders by wrapping and tightening tightly with aluminum foil, like candy. Roast in the oven for 30 minutes at 200°C. Save the cooking juices for the roast juice.

ROAST JUICE
Brown the bones over high heat for 10 minutes. Add the sliced ​​carrot and chopped onion. Deglaze with Rancio Sec , reduce the heat for 30 minutes then add the brown stock and the juices from the previous cooking, the bouquet garni, honey, crushed garlic, lemon zest and juice and let reduce. Season if necessary, to your liking, pass through a strainer and keep warm.

TRIM
Cut the zucchini and eggplant into slices. Brown them in olive oil. Grill then peel the pepper. Slice the tomatoes into rounds. Using a cookie cutter, alternately assemble the tian slices, each vegetable at a time. Plant rosemary branches there. Season and bake for 5 minutes at 170°C.

DECORATION
Place the cherry tomatoes in the oven at 200°C for 8 minutes with salt and olive oil. Add them as decoration with toasted pine nuts, rosemary and diced candied lemon.

FOOD & WINE PAIRING
Collioure Blanc The Schists of Valbonne

Wine and gastronomy
The marriage of two French know-how