Label Rouge guinea fowl fillet with skin and wing bone
Label Rouge represents a unique method of poultry farming, comparable to the Dutch “3-star Beter Leven” certification by the Animal Protection Society. Chickens raised under the Label Rouge system follow a carefully balanced feeding program and are subject to strict quality controls—guaranteeing a superior end product. In short: Label Rouge is top of the bill when it comes to chicken. Poultry bearing this label always comes from rustic breeds, selected for their quality and slow growth. The farms provide spacious free-range access, with at least 2 m² of shaded pasture per bird. The chickens are fed a 100% plant-based diet, consisting of at least 75% grains and supplemented with vegetable proteins such as peas. Because the animals live longer, the meat becomes firmer, richer in texture, and more flavorful. The result? Poultry at its very best – honest, traditional, and full of flavour.
Preparing guinea fowl fillet with skin and stick
Guinea fowl is a beautiful type of poultry with a subtle game flavor. The skin becomes wonderfully crisp and keeps the meat juicy. By searing the fillets gently and then basting them with butter and fresh herbs, you create a truly delicious dish. Here are the steps you can follow:
- Let the guinea fowl fillets thaw slowly in the refrigerator and take them out an hour before cooking so they can come to room temperature.
- Pat the fillets dry with paper towels. This will help the skin become nice and crispy.
- Generously season the fillets with salt and pepper and heat some oil in a large frying pan over medium heat.
- Sear the filets for like 5 minutes on the skin and then sear them on the other side until it has slightly browned.
- Once browned, place them in the pan with the skin side facing up and reduce the heat slightly. Then add a generous knob of butter along with some fresh thyme and rosemary.
- Now it’s time to baste. It may sound fancy, but it simply means continuously spooning the melted butter over the meat. This makes the skin beautifully crisp and keeps the meat tender and moist.
- Continue until the skin is nicely crisp and the meat has reached a core temperature of about 65°C.
- Remove the fillets from the pan and let them rest loosely covered with aluminum foil for about 5 minutes, so the juices redistribute and the meat stays tender.
You now have delicious guinea fowl fillets cooked to perfection. Want to serve them with a sauce? The butter from the pan is the perfect base. Add a bit of stock and some lemon juice, then let it reduce slightly. Enjoy!
Ingredients
parelhoenNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 660 |
| Energie (kcal) | 158 |
| Vet (g) | 6.5 |
| Verzadigd vet (g) | 1.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.4 |
| Zout (g) | 0.18 |
Label Rouge guinea fowl fillet with skin and wing bone
French guinea fowl fillet with skin and wing bone – Label Rouge certified!
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- Delivery on Monday or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
French guinea fowl fillet with skin and wing bone – Label Rouge certified!
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Product Information
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Preparation
- Let the guinea fowl fillets thaw slowly in the refrigerator and take them out an hour before cooking so they can come to room temperature.
- Pat the fillets dry with paper towels. This will help the skin become nice and crispy.
- Generously season the fillets with salt and pepper and heat some oil in a large frying pan over medium heat.
- Sear the filets for like 5 minutes on the skin and then sear them on the other side until it has slightly browned.
- Once browned, place them in the pan with the skin side facing up and reduce the heat slightly. Then add a generous knob of butter along with some fresh thyme and rosemary.
- Now it’s time to baste. It may sound fancy, but it simply means continuously spooning the melted butter over the meat. This makes the skin beautifully crisp and keeps the meat tender and moist.
- Continue until the skin is nicely crisp and the meat has reached a core temperature of about 65°C.
- Remove the fillets from the pan and let them rest loosely covered with aluminum foil for about 5 minutes, so the juices redistribute and the meat stays tender.
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Voedingswaarde
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Reviews
Label Rouge represents a unique method of poultry farming, comparable to the Dutch “3-star Beter Leven” certification by the Animal Protection Society. Chickens raised under the Label Rouge system follow a carefully balanced feeding program and are subject to strict quality controls—guaranteeing a superior end product. In short: Label Rouge is top of the bill when it comes to chicken. Poultry bearing this label always comes from rustic breeds, selected for their quality and slow growth. The farms provide spacious free-range access, with at least 2 m² of shaded pasture per bird. The chickens are fed a 100% plant-based diet, consisting of at least 75% grains and supplemented with vegetable proteins such as peas. Because the animals live longer, the meat becomes firmer, richer in texture, and more flavorful. The result? Poultry at its very best – honest, traditional, and full of flavour.
Preparing guinea fowl fillet with skin and stick
Guinea fowl is a beautiful type of poultry with a subtle game flavor. The skin becomes wonderfully crisp and keeps the meat juicy. By searing the fillets gently and then basting them with butter and fresh herbs, you create a truly delicious dish. Here are the steps you can follow:
You now have delicious guinea fowl fillets cooked to perfection. Want to serve them with a sauce? The butter from the pan is the perfect base. Add a bit of stock and some lemon juice, then let it reduce slightly. Enjoy!
Ingredients
parelhoenNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 660 |
| Energie (kcal) | 158 |
| Vet (g) | 6.5 |
| Verzadigd vet (g) | 1.8 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 23.4 |
| Zout (g) | 0.18 |
