Guinea Fowl Breast
with rosti potatoes, smoked paprika celeriac puree, purple broccoli sprouts, a crisp chicken skin and prune and chicken stuffing
Ingredients
Guinea fowl breasts (Keep legs for stock)
Chicken skin
½ Celeriac
100g Butter
200ml Double cream
1 Potato
1 tbs Thyme
1 tbs Garlic
200g Purple sprouting broccoli, trim stalks
500ml Beef stock
1 Chicken leg (Meat removed for stuffing)
Sausage meat (for stuffing)
½ Onion diced
½ Celery diced
Chopped prunes
Chopped sage and thyme
Red wine
Redcurrant jelly
Beef trimmings
Recipe
Let’s start by preparing the guinea fowl breast by removing the breast from the carcass.
Marinate the breast with rosemary, thyme and garlic. Seal the guinea fowl breast in a pan then roast in a pre-warmed oven at 180 degrees Celsius for 4 minutes and let it rest.
Remember the longer the marinade the better it will taste.
Roast the guinea fowl bone in the oven until golden brown to make a stock.
Add roasted beef trimmings and de-bone the chicken legs.
Add some tomato puree to the stock.
Leave it overnight or for as long as possible for a flavoursome stock.
To make the prune and chicken stuffing, de-bone the chicken legs to make chicken mousse.
Combine sausage meat and caramelised onions, celery, chopped prunes, sage and thyme to make the chicken mousse. Mix together to make stuffing rolls and bake in the oven at 180 degrees Celsius. It will be ready when the temperature inside is 72 degrees Celsius.
Clean the chicken skin from any excess fat. Place the prepped chicken skin on a tray with parchment paper and sprinkle with some sea salt. Place another piece of parchment paper and tray on top.
Put in the oven at 180 degrees Celsius for about 15 minutes. Remove when it’s golden crispy.
Grate potatoes and then squeeze with a kitchen cloth to remove the excess moisture.
Chop some thyme and rosemary and combine together with some butter and the grated potatoes.
Mould the mixture into 90g patties and put them on a tray roasting in the oven for about 25 minutes at 180 degrees Celsius until slightly crispy on top and soft in the middle.
To make the smoked paprika and celeriac puree, chop the onion very finely, peel the celeriac and cut into dice size cubes.
Sauté the onions, celeriac, crushed garlic and a sprig of thyme until soft.
Add the paprika and cook for a few minutes. Then add just enough double cream and milk to cover. Stir the mixture until it comes to boil. Simmer until it’s soft and makes a smith puree, to finish add salt to taste.
Prepare the purple broccoli sprouts by removing any outer leaves. Blanch it in boiling water.
Proceed to finish by pan-frying with some butter, finely chopped shallots and season to taste.
To finish the sauce, pass the mixture through a sieve and reduce it.
In another pan reduce red wine and bay leaves until it looks like a syrup.
Combine the reduced stock and syrup red wine together and reduce with some redcurrant jelly to make the sauce flavoursome.
Enjoy our beautiful guinea fowl breast.
Recipe by Creaton Douglas
