Guinea fowl with boudin blanc, savoy cabbage and white onion purée
Item 1 of 1
A spectacular guinea fowl recipe from Stephen Crane which is ideal for a winter feast. It's a good idea to make the boudin blanc and guinea fowl wings in advance, as the wings take 4-6 hours to confit. This recipe not only features guinea fowl legs and breasts, but also chicken breasts for the boudin blanc. It would be hard to find a more satisfying guinea fowl meal than this one.
First published in 2015
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Ingredients
Metric
Imperial
Guinea fowl wings
- 4 guinea fowl wings
- 2 garlic cloves
- 1 bunch of fresh parsley
- salt
- 200g of duck fat
- 200g of breadcrumbs
Guinea fowl breasts
- 4 guinea fowl breasts
- oil, for frying
- 1 savoy cabbage
- 25g of butter
- 1 garlic clove, crushed
Boudin blanc
- 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
To plate
- 4 carrots
SAVE RECIPE
Equipment
- Food processor or blender
Method
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
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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