Glazed Breast of French Guinea Fowl
with Thigh-Meat Roulade, Morels, Broad Beans and Wilted Wild Garlic Leaves
Serves 2
Ingredients
- 1 whole French guinea fowl (uneviserated)
- 50g cooked shelled broad beans
- 50g fresh morel mushrooms
- 6 wild garlic leaves
- 1⁄2 litre chicken stock
- 200ml double cream
- 1 tsp runny honey
- 1 carrot, 1 small leek, 1 stick celery
Method
Preparation/Cooking Time: 1 hour
- Gut the guinea fowl, reserving the neck, liver & gizzards. Remove the legs and cut between the thigh and drumstick. Leave the breast meat on the bone. Chop up the neck, gizzards and drumsticks, and fry with the leek, carrot & celery until browned. Add chicken stock and simmer.
- Bone the guinea fowl thigh and trim any excess fat and sinew. Bat out the meat to flatten, season and place 1 garlic leaf on top. Lay meat onto some buttered foil and roll into a sausage shape, twisting the ends of the foil to seal.
- Season the crown of guinea fowl, brush with olive oil & butter and place in a hot pan with the foiled thighs. Roast in a hot oven for 30 minutes.
- Remove from oven and take foil off thighs. Drizzle crown & thighs with honey and return to the oven to glaze for approximately 5 minutes. Remove meat from oven and set aside to rest while you finish the sauce.
- Pass the stock through a sieve and return to pan. Add the cream and bring to boil before adding the broad beans, sautéed morel mushrooms and the reserved livers. To finish, add a chiffonade of wild garlic leaves.
- To serve, take the breast off the bone and slice at an angle. Place on the centre of a plate. Cut the thigh meat at an angle and place next to the breast meat. Drizzle sauce over meat and serve with anna potatoes.
Recipe courtesy of Andy Stephenson, Halliday's Restaurant
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