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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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Roasted guinea fowl, brussels sprouts, baby beets and quince recipe
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Serves: 2
Ingredients
Nothing beats using your own fresh produce or materials around the house.
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What to do
For the roasted guinea fowl
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Heat the chicken stock with the vegetables and spices in a large pan to 80°C, using a thermometer
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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)
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Preheat the oven to 180°C
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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
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Remove from the oven and place on a resting rack until ready to carve
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For the beetroots, quince and sprouts
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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
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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
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Prepare the Brussels sprouts by removing the root, then peel off the leaves, keeping them whole
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For the sauce
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Sweat off the shallots, garlic and bacon for a few minutes (lightly fried until the onions are translucent)
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Deglaze the pan (by dissolving the brown residue) with the white wine; reduce by two-thirds then add the guinea fowl stock
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Reduce till thickened slightly. Season to taste
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To serve
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Blanch the Brussels sprout leaves in salted boiling water for 20 seconds. Remove and brush lightly with olive oil
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Warm the beetroots; lightly season and brush with oil
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Serve slices of breast and one leg per plate
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To finish, add the diced quince to the heated sauce for just the last minute, and pour on the bird
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