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



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Guinea fowl wings

Guinea fowl breasts

Boudin blanc

White onion purée

  • 2 onions, peeled and sliced
  • 1 knob of butter
  • 240ml of white wine

To plate

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
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
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
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
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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