Guinea fowl with celeriac and sherry hollandaise

Prep the guinea fowl by removing the wings and legs. Next, remove the wishbone. Place the bird breast side up on a chopping board with the neck facing towards you, and peel back the skin. Using your fingers, find the wishbone. Cut around and remove it, using a flexible boning knife

Separate the thigh and drumstick using a sharp knife. Liberally season the thigh in rock salt, then set aside for 4 hours

Place the butter in a saucepan over medium heat until melted. Continue cooking the butter until browned, with a nutty aroma

Preheat the oven to 120°C

After the guinea fowl has been in salt for 4 hours, wash it off and place in an ovenproof dish. Cover with the duck fat and a layer of foil and cook for 4 hours. Check that the bone slides out when pulled - if it doesn’t, return to the oven and check every 15 minutes

Turn the oven up to 180°C

Rinse the confit meat, remove the bones and press in-between two trays, skin side down, for 6 hours

Using a sharp, heavy knife, chop the drumstick and the wings into rough pieces and roast for 30 minutes, or until golden brown

Heat a splash of oil in a pan over medium heat and add the shallots and carrots. Cook until coloured, around 30 minutes

Add the guinea fowl pieces into the pot, then add the sherry and reduce by half. Add the stock and lightly simmer for 1 hour. Pass through a sieve and reduce by half

Steam the celeriac pieces for 9 minutes, or until tender. Set aside

Place the Swiss chard leaves in a steamer and cook for a few minutes until tender. Set aside

Place a frying pan over medium heat and add a good knob of butter. When it’s foaming, add the guinea fowl and colour on all sides

Reduce the oven temperature to 150°C and roast the bodies of the guinea fowl for 10 minutes before basting and returning to the oven for 5 minutes. A temperature probe should read 60°C when they are ready to remove from the oven. Cover with foil to rest 

While the guinea fowl is resting, reduce 450g of the sherry with the shallots, carrots and thyme sprig until around 80g of liquid remains

Reheat the browned butter in a saucepan

In a large mixing bowl set over a pan of boiling water, mix the egg yolks, a dash of Chardonnay vinegar, and the sherry reduction

Whisk until the yolks thicken and reach the ribbon stage. Slowly add the warmed brown butter, whisking constantly. Once it’s all been incorporated, season with salt and lemon juice and the final 50g of sherry. Set aside somewhere warm

Add a knob of butter to a frying pan and fry the guinea fowl thighs and celeriac pieces - the guinea fowl thighs should be crispy and the celeriac nicely coloured

Gently reheat the sauce and the Swiss chard

Plate a large spoonful of the sherry hollandaise onto 6 plates, then place the carved breast, a crispy thigh, a piece of celeriac and the Swiss chard onto each plate. Spoon a little guinea fowl sauce over and serve immediately