> Recipes > Guinea fowl

Guinea fowl terrine

Guinea fowl terrine

Guinea fowl terrine

  • Starter
  • medium
  • 8
  • 2 hours, plus 48 hours sous vide cooking and setting

PT2H

PT48H

Recipe featured on

Sous Vide iOS app

Why not try?

1
Preheat a water bath to 72°C
2
Remove the legs and breasts from the guinea fowl and reserve the carcasses. Place the legs in a vacuum bag with the duck fat, seal in a chamber sealer and cook for 24 hours
  • 3 guinea fowl
3
To make the pickled red cabbage, mix the cabbage with the salt and leave to marinate for 2 hours. Rinse for 20 minutes or so in cold running water, then pat dry and set aside
  • 250g of red cabbage, shredded
  • 60g of salt
4
Pour the wine into a sauté pan, bring slowly to the boil and reduce by half. While still hot, pour in the sugar, allow to dissolve then add the vinegar and cabbage. Pour everything into a kilner jar, add the bay leaf and leave to pickle
  • 100ml of red wine
  • 100g of golden caster sugar
  • 250ml of Cabernet Sauvignon vinegar
  • 1/2 bay leaf
5
Chop the guinea fowl carcasses and place in a deep saucepan with the rest of the stock ingredients. Cover with water, bring to the boil then reduce to a simmer and cook for 3 hours. After this time, pass the stock through a fine sieve into a clean pan and reduce by three quarters. Chill in the fridge
6
The next day, remove the legs from the water bath and leave to cool
7
Preheat the water bath to 62°C
8
Place the guinea fowl breasts in a vacuum bag with the thyme, garlic and stock. Seal in a chamber sealer, cook for 1 hour then leave to cool. Once cool, chop the meat
9
Drain the guinea fowl legs and pick the meat from the bones into a bowl. Season with salt and pepper to taste
10
Line a terrine mould with a double layer of cling film and press in the filling, alternating between breast and leg meat. Sprinkle the julienne parsley over each layer
11
Wrap the terrine in the cling film and use a weight to press it down. Chill in the fridge overnight
12
To make the orange gel, add all of the ingredients to a blender and blitz until thickened and smooth
13
To serve, use a sharp knife to carve the terrine into 8 slices. Place a slice onto each plate and top with a baby chard leaf. To the side of the terrine, dot the orange purée, add the orange segments and arrange the red onion slices, frisée, coriander cress and chopped walnuts

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Guinea fowl terrine

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...