I’m always amazed when I prepare a dish with mustardThe cooking process may cause the material to lose as much strength during the firing process. One must always have a rather heavy hand, don’t you think? That’s why for this recipe I recommend 2 tablespoons per thigh.
Then, do not hesitate if you have some in your closet without really knowing what to do with it, to use a scented mustard. It will bring another dimension, other flavours to this preparation.
For 4 persons :
- 4 thighs of guinea fowl
- 8 tablespoons of mustard
- 8 cloves of garlic
- 8 sprigs of fresh thyme
- 1 pinch of salt
- 1 pinch of pepper.
- Baking paper for papillotes
Preheat the furnace to 200°C, rotating heat.
Take a square of baking paper. Take a guinea fowl leg and check that there are no small feathers towards the tips of the legs, there are often some. You can remove them by passing them through the flame.
Brush each thigh with 2 tablespoons of mustard then place it in the center of a square of baking paper. Add 2 cloves of garlic, 2 sprigs of fresh thyme, salt and pepper, then close it. papillote. Do the same for the other thighs.
Place the papillotes in an ovenproof dish and bake for 40 minutes.
Enjoy your meal!