Preparation time: 40 min
Cooking time: 1 hour 20 min
Equipment: casserole dish • blender • chinois sieve
1. Guinea fowl and vegetables
Ingredients: 1 guinea fowl (approximately 1.6kg) • 30g butter •
30g grape seed oil •
250g fine stuffing •
guinea fowl/calf/chicken liver •
1 whole egg • 2 tablespoons brandy
• 30g raw breadcrumbs
• 50g brousse de vache or ricotta
• 50g toasted pine nuts • 250g parsnips • 250g chervil root • 250g carrots • 1⁄2l chicken stock • 250g salsify, salt, pepper • 4 épices spice mix to taste
1. Remove the offal from the guinea fowl, putting the liver and heart to one side. Next cut off the neck, wings, gizzards and fat, which will be used in the preparation of the sauce.
2. Make the stuffing by mixing the liver and heart of the guinea fowl in a food processor, adding the meat, brandy, egg, seasoning, breadcrumbs, brousse (or ricotta) and pine nuts.
3. Roll this mixture into a cylinder 6cm in diameter. Use it to stuff the guinea fowl before closing the opening with a cooking string and trussing needle.
4. Brown the guinea fowl in a casserole dish with the butter and grape seed oil, then hermetically seal and cook on a medium heat (150°C). Top up the sauce base if necessary and pour over the meat every 15 minutes until tender.
5. Peel and rinse the vegetables before chopping them as you wish. Next, poach them in the chicken stock, removing them when adequately cooked to maintain a crunchy texture.
2. The sauce
Ingredients: 30g grape seed oil • fat, neck and wings from the guinea fowl • 300g chicken wings • aromatic garnish • 2 onions • 2 carrots • 100g celery • 1 bouquet garni • 1 tablespoon acacia honey • 1 white calf's foot or 30g gelatin • 1⁄4l white wine
1. Heat the oil and butter in a casserole dish. Add the fat and brown the aromatic garnish, guinea fowl giblets and chicken wings.
Pour in the white wine and let the alcohol evaporate.
3. Add the bouquet garni, chicken stock and calf's foot (or gelatin).
Cover and leave to simmer for 40 minutes, then strain using the chinois and put to one side.
4. Heat the honey in a small pan and moisten with the sauce. Adjust the seasoning, then slowly let it reduce until you obtain a shiny and very tasty sauce.
5. When ready to serve, divide the guinea fowl into 8 portions. Put the heirloom vegetables into the casserole dish while you are doing this, to obtain a flavoursome medley. Put your portions on their plates and arrange the heirloom vegetables around them, then pour over the sauce and serve.
>Here you will find a portrait of chef René Bérard.