1 hour 30 minutes, plus overnight pressing and 4-6 hours confit
A spectacular guinea fowl recipe from Stephen Crane which is ideal for a winter feast. It's a good idea to make the boudin blanc and guinea fowl wings in advance, as the wings take 4-6 hours to confit. This recipe not only features guinea fowl legs and breasts, but also chicken breasts for the boudin blanc. It would be hard to find a more satisfying guinea fowl meal than this one.
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Press the guinea fowl wings over night with garlic, parsley and salt. Next day, wash the wings and confit in duck fat at 100⁰C for 4-6 hours
4 guinea fowl wings
2 garlic cloves
1 bunch of fresh parsley
200g of duck fat
When the wings are cooked remove the two small bones and pané them in breadcrumbs and deep fry until golden
200g of breadcrumbs
Roast the breasts in a pan and finish in an oven at 180⁰C/Gas mark 4 for 4 minutes
4 guinea fowl breasts
Pick the cabbage and boil the leaves in salted water for 2 minutes. Then drain and sauté them in a pan with the garlic and butter until tender. Season
1 savoy cabbage
25g of butter
1 garlic clove, crushed
For the boudin blanc, chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture. If you want, you can press it through a sieve. Fold in the cream and season to taste
2 chicken breasts, diced
10g of foie gras
1/2 slice of white bread
2 tsp milk
190ml of cream
sugar to taste
To cook the boudin blanc, roll it in cling film into a sausage shape and cook for 20 minutes at 90⁰C. Leave to cool down in the pan
Put the slices of boudin blanc in a pan to get some colour and finish 2 minutes in the oven
For the white onion purée, cook the sliced onion gently in a pan with a little bit of butter until cooked, but without colour
2 onions, peeled and sliced
1 knob of butter
When cooked, about 10 minutes, add the wine and reduce to very nearly dry. Blitz in food processor and season
240ml of white wine
Cut the carrots into batons and cook in an oven 180⁰C/Gas mark 4 for 10-12 minutes. Serve with the guinea fowl, boudin blanc and white onion purée
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