Guinea fowl, beurre Café de Paris

Begin a day in advance with the beurre Café de Paris:

Place 1 tbsp ketchup, 1 tsp Dyon mustard, 40g finely diced shallot, 1/2 minced clove of garlic, 2 tsp hacked capers, 2 finely hacked anchovies, 1 tsp red port, 1 tsp cognac, 1 tsp Worcestersauce, 1 tbsp hacked parsley, 10 hacked sprigs if chives, 1 tbsp hacked estragon, 1 tsp paprika powder, 1/2 tsp curry powder, 1/2 tsp cayenne pepper, 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt and 250g butter in a bowl until combined. 

It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen!

Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.

Roll up in the cling wrap.

Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!

Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.

Refrigerate for 3 hours or overnight until firm.

The next day pre heat the oven at 170°C and remove the butter from the fridge and slice while firm and cold. Let it come to room temperature, so it melts easily on the hot meat.

Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.

During the last 4 mins boil some  green asparagus, after 3 mins add baby asparagus

Serve as shown, with rösti

Or with white asparagus and crispy crushed baby potatoes.

Boil baby potatoes and cool them thoroughly. Then crush them with a glass. Brush with olive oil and lightly dust them with paprika powder, onion powder and curry powder before baking them in a 220°C oven for about 25 mins.

(Here the original recipe in Flemish from Hap&Tap)