Guinea fowl balls

Guinea fowl balls

Delight your guests with this recipe of guinea fowl with mushrooms and chestnuts with spices of the Arabian Nights. A recipe from chef Antony Courteille.


  • For 4 people
  • 4 guinea fowl fillets
  • 2 shallots
  • 12 mushrooms from Paris
  • 2 tbsp. butter
  • 2 carrots
  • 24 chestnuts in natural box
  • 4 pinches of raz-el-hanout (mix of spices)
  • 2 tbsp. butter
  • 2 glasses of water
  • salt
  • mill pepper


Peel and chop the shallots and mushrooms.

In a saucepan, melt the butter with the shallot. Add the mushrooms and cook for 5 minutes over low heat. Let cool.

Cover a cutting board with a film of food. Place the guinea fowl fillet in half in the center. Remove the small "net" called the aiguillette.

Place in the center 2 spoonfuls of mushrooms and rest on the aiguillette.

With the food film, roll and squeeze the guinea fowl. Close the ends of the roll well and steam for 12 minutes.

Once cooked, remove the cling film and brown the ballotins in a pan with a drizzle of olive oil, salt and pepper.

Prepare the chestnuts and peel and cut the carrot into small pieces.

In a frying pan, place the chestnuts with the carrot in pieces, the butter, 2 glasses of water and the raz-el-hanout.

Cook until the water is almost evaporated.

Cut the guinea fowl balls in half and serve with the chestnuts with spices.

See the slideshow of the recipe