Ingredients (4 servings)

• 1 curly kale
• 8 slices bacon
• 5 guinea fowl supremes
• 250 ml maple syrup
• 90 g salt pork
• 3 shallots, finely minced
• 1 medium carrot, diced
• 125 ml red wine vinegar
• salt and pepper
• 250 ml chicken or guinea fowl broth
• fresh parsley, chopped

1. Preheat oven to 175° C (350° F).
2. In large saucepan, bring some salted water to boil.
3. Separate kale leaves, discarding tough outer leaves, and plunge them in the boiling water 1 to 2 minutes. Drain and set aside.
4. In deep skillet or wok set over low heat, brown bacon slices, about 30 seconds.
5. Add the supremes and brown, 4 minutes on the skin side and 2 minutes on the other side. Remove from skillet.
6. Brush each supreme generously with maple syrup. Wrap each in a kale leaf. Wrap a bacon slice around each kale package, holding in place with toothpick. Remove excess faale leaf. Wrap a bacon slice around each kale package, holding in place with toothpick. Remove excess fat from skillet.
7. Add salt pork and saute with the shallots and carrot. Add remaining maple syrup and wine vinegar to skillet and boil 4 minutes to reduce. Season with salt and pepper to taste.
8. Add the chicken or guinea fowl broth and boil 5 minutes. Place the supremes in the liquid and put in the oven for 30 minutes.
9. Take out from the oven and let rest 6 minutes. Arrange the supremes and their cooking liquid in a heated serving dish and put back in the oven for another 2 minutes.
10. Just before serving, sprinkle with parsley.