Guinea fowl, or ‘pintade’ in French cuisine, has a darker meat than chicken and a slightly stronger taste. Roast as you would a chicken but for a shorter time and be sure to baste regularly. Our guinea fowl breasts, or supremes, can be used just like their chicken counterparts. Simply bake in a little oil, salt and peeper and garlic, or use as you would in a Coq au Vin. Free-range and available all year round. Produce of France. 2 breasts per pack. This product will have previously been frozen and will arrive in a thawed state. Not suitable for refreezing.
