Pan Fried Guinea Fowl With Curry Potato Gratin And Mango Dr Recipe

• 4 x 200 g breast of guinea fowl take the breast and legs off the carcass
• 2 kg Guinea fowl carcass
• 500 gm Onion
• 500 gm Celery
• 50 gm Garlic
• 1 lt Chicken stock
• 1/2 lt Red wine
• 10 ml Extra virgin olive oil
• 100 gm Butter
•     Seasoning to taste
• 500 gm Potatoes, (Maris Bard)
• 20 gm Garlic
• 5 gm Thyme
• 400 ml Double cream
• 20 gm Curry pwdr
•     Seasoning
•     Mango
•     Spring onion
•     Red chilli
•     Extra virgin olive oil
•     Balsamic vinegar
•     Caster sugar
•     Lemon juice
•     Chives
•     Salt and pepper

Directions