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This dish is also fantastic using chicken instead of guinea fowl.
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For the guinea fowl
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For the sauce
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For the garnish
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This dish is also fantastic using chicken instead of guinea fowl.
Serves: 2
Nothing beats using your own fresh produce or materials around the house.
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For the guinea fowl
For the sauce
For the garnish
Heat the chicken stock with the vegetables and spices in a large pan to 80°C, using a thermometer
Poach the whole bird in the stock for 8-10 minutes, then remove and dry the skin with a cloth (poaching the bird seals in the moisture)
Preheat the oven to 180°C
Brown the guinea fowl in a pan until golden. Add garlic and thyme and place the pan in the oven for a further 5 minutes
Remove from the oven and place on a resting rack until ready to carve
For the beetroots, quince and sprouts
Place the beetroots in an oven proof tray; season with salt and a touch of veg oil. Cover with tin foil and bake at 170°C for 15 minutes. Once cooked, rub off the skins and place to one side until ready to serve
Wrap the quinces in foil and place them in the oven at 170°C for 20 minutes until slightly soft but still holding their shape. Allow to cool then finely dice
Prepare the Brussels sprouts by removing the root, then peel off the leaves, keeping them whole
For the sauce
Sweat off the shallots, garlic and bacon for a few minutes (lightly fried until the onions are translucent)
Deglaze the pan (by dissolving the brown residue) with the white wine; reduce by two-thirds then add the guinea fowl stock
Reduce till thickened slightly. Season to taste
To serve
Blanch the Brussels sprout leaves in salted boiling water for 20 seconds. Remove and brush lightly with olive oil
Warm the beetroots; lightly season and brush with oil
Serve slices of breast and one leg per plate
To finish, add the diced quince to the heated sauce for just the last minute, and pour on the bird
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