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Guinea fowl with boudin blanc, savoy cabbage and white onion purée

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

Guinea fowl with boudin blanc, savoy cabbage and white onion purée

  • Main
  • easy
  • 4
  • 1 hour 30 minutes, plus overnight pressing and 4-6 hours confit

PT1H30M

PT

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1
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
  • salt
  • 200g of duck fat
2
When the wings are cooked remove the two small bones and pané them in breadcrumbs and deep fry until golden
  • 200g of breadcrumbs
3
Roast the breasts in a pan and finish in an oven at 180⁰C/Gas mark 4 for 4 minutes
  • 4 guinea fowl breasts
  • oil
4
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
  • salt
  • 25g of butter
  • 1 garlic clove, crushed
5
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
  • 1 egg
  • 190ml of cream
  • salt
  • sugar to taste
6
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
7
Put the slices of boudin blanc in a pan to get some colour and finish 2 minutes in the oven
8
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
9
When cooked, about 10 minutes, add the wine and reduce to very nearly dry. Blitz in food processor and season
  • 240ml of white wine
10
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
  • 4 carrots

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Ingredients

Metric

Imperial

Guinea fowl wings

Guinea fowl breasts

Boudin blanc

White onion purée

To plate

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Guinea fowl with boudin blanc, savoy cabbage and white onion purée

 
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