A boned guinea fowl thigh stuffed with foie gras and dried raisins. Very practical and easy to prepare, the stuffed guinea fowl thigh will allow you serve a sophisticated dish in less than 30 minutes.
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Remove the piece from the plastic film. Season it with salt and pepper, dust in flour and fry it very quickly in order to seal the piece. Bake in an oven at 180°C for 25 minutes.