Summer Guinea Fowl with 80 Cloves of Garlic, Candied Lemons & Verveine on Spaghettini

Gutt the guinea fowl and cut into breasts and legs. Chop the poultry carcass (bone) into 3-4 pieces. Then remove excess fat and tendons from the chest and legs. Then divide the legs in the joint and season together with the breast on the meat and skin side vigorously with salt and pepper. Heat olive oil in a (cast iron) casserole. First insert the leg parts and breasts, then the chopped up carcasses and brown them all around. Once the breasts have taken on color, remove them and set aside. Cut the foie gras into large cubes and add with the garlic. Peel the 80 cloves of garlic and brown over medium heat until they are almost cooked through. Deglaze with the muscatel and top up. The pieces of meat should be covered, otherwise fill up with a little broth. Add 60g of the candied lemon pieces. Then close the casserole with the lid and let the poultry pieces stew for 30 to 40 minutes until they are juicy and tender, but not too soft. Add the vervet leaves 5 minutes before the end of the braising process. Take out the pieces of meat and keep warm, and take out the bone pieces and throw them away. Puree the stock with the garlic with the hand blender to a creamy sauce. Pass through a sieve and bring to the boil again. Season to taste with salt, pepper, lemon juice and possibly a little cane sugar. Remove the seared brisket and the legs from the bone and put them back in the casserole. Leave in the sauce until you are done. Add the remaining candied lemon pieces. Only now put the pasta on. Bring to the boil with 4 liters of water, 1 tablespoon of salt and three slices of ginger. As soon as the water boils, place the spaghettini in a fan shape and let it sink. After about 3 minutes the spgahettini are al dente. Then take out, drain and arrange in large (pasta) plates. Place a piece of leg or breast on top of the warm pasta (depending on your preference). Pour the guinea fowl, garlic and muscatel sauce generously over them, decorate with lemon pieces and verveinspitzen and serve.