Recipe for Guinea Fowl with Fig and Purple Carrot Cream

Debone the thighs and leave the fillets on the bone. Brown the thighs in a pan with the onion, a diced carrot, and tarragon. Deglaze with 250ml of red wine. Let it reduce and add enough water to cover. Cook for about 45 minutes. Shred the thighs and then set aside.

Peel and dice the purple carrots, then cook them into a puree in milk and cream. Blend and set aside. Peel the mini carrots and the carrot, then cut them on the diagonal. Cook them in boiling water.

Brown the fillets in a pan with butter, then cook them in the oven at 180°C for 6 minutes.

Scoop out the figs using a melon baller, then stuff them with the shredded meat. Bake in the oven for about 8 minutes.

To finish, presentation: create a quenelle of purple carrot purée. Place the fig followed by the deboned fillet. Arrange the carrots along with a few cubes of gingerbread. Serve the sauce on the side, seasoned with pine pepper.