Wheat-fed guinea fowl, parfait cigar and pickled mushroom

Ingredients

Fresh Meat

  • 2 guinea fowl breasts, skin removed
  • 75g of chicken livers

Speciality Ingredients

  • meat glue
  • 2g of pink salt
  • 4.5g of iota carrageenan

Game

  • 75g of guinea fowl liver

Beverages

  • 100ml of port
  • 50ml of Madeira
  • 50ml of brandy
  • 50g of water

Fruit & Vegetables

  • 2 shallots, sliced
  • 1/2 garlic clove, chopped
  • 250g of Bramley apple, juiced
  • 150g of Granny Smith apple, juiced
  • 200g of celeriac
  • 100g of enoki mushrooms
  • 2 juniper berries, crushed
  • 1 Granny Smith apple
  • 50ml of apple juice
  • 50g of onion, diced
  • 50g of button mushrooms, diced
  • 1/2 garlic clove, finely chopped
  • 1/2 tsp truffle, chopped
  • 500ml of apple juice

Salad & Fresh Herbs

  • 1 pinch of chopped tarragon
  • 8 mustard frills
  • 8 sprigs of celery cress

Store Cupboard

  • 1 pinch of black pepper
  • 1g of salt
  • 1g of sugar
  • 4 drops of green food colouring
  • salt
  • 75g of sugar
  • 2 black peppercorns, crushed
  • 25g of sugar
  • salt
  • pepper
  • 1 tsp Worcestershire sauce
  • 2 sheets of feuille de brick pastry, cut into four 6cmx9cm pieces

Dairy

  • 100g of unsalted butter, melted
  • 200ml of double cream
  • 50g of butter
  • 1 tbsp of double cream
  • 10g of butter, melted

Delicatessen

  • 50g of stock syrup

Oils & Vinegars

  • 100g of white wine vinegar
  • 20ml of white wine vinegar
  • 2 drops of truffle oil
  • 100ml of olive oil

Spices & Dried Herbs

  • 1 bay leaf, torn