Guinea fowl breast and leg with sunflower seeds and fried courgettes

1. De-bone and cook the guinea fowl: Clean the inside of the guinea fowl. Remove all the bones and cartilage and cut off the tendons firmly. Season with salt and pepper. Sprinkle the chopped sage over the meat and arrange the legs on top of the breasts in a triangle shape. Place in a sous vide bag with olive oil and cook at 75°C for 90 minutes in a water bath or a steamer.
2. Prepare the courgettes: Season the sliced courgettes with salt and pepper. Fry in a little olive oil on both sides until golden.
3. Prepare the gremolata: Fry the diced red onion in a little olive oil. Add the sunflower seeds and season with sage, salt and pepper.
4. Make the sauce: Reduce the port and chicken stock a little. Thicken with a little cornflour mixed with water and season with salt and pepper. To finish, brown the guinea fowl pieces with a blow-torch, then slice and serve with the other items.

NB: If you don’t have a sous vide water bath, you can cook the guinea fowl the traditional way in a casserole dish in the oven at 180°C.