Breast Of Guinea Fowl With Pomegranate Dressing Recipes

PEPPER-SEARED GUINEA FOWL WITH NEW POTATO CREPE

Steps:

• Using a sharp boning knife, remove each breast half from the guinea fowl and cut into 6 boneless breasts with wing handles. Do not remove the skin. Cover breasts and refrigerate until ready to roast.
• Again using the boning knife, cut down through the leg joint removing all 6 legs form the fowl. Carefully remove skin, fat, and tendons. Make a deep cut, lengthwise, down each leg and scrape the meat away from the bone. Cut the leg meat into strips 2 inches long by 1/4-inch thick. Cover and refrigerate.
• Preheat oven to 350 degrees F.
• Place guinea carcasses in a roasting pan in preheated oven and roast for 40 minutes, or until golden brown. Remove from oven. Drain off all fat. Using a cleaver, crack carcasses into small pieces and set aside. Place roasting pan over medium-high heat. Add wine and cook, stirring constantly, for about 3 minutes to deglaze pan.
• Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the mirepoix and sachet and saute for 3 minutes. Add the reserved roasted guinea bones, scrape mixture from the pan and reserve. Add wine and cook for 10 minutes. Raise heat and add 3 cups of chicken stock.
• Season to taste with salt and pepper. Bring to a boil. Lower heat and simmer for 30 minutes. Remove from heat and strain through a fine sieve into a clean saucepan. Skim all fat and any particles from the top. Return to medium heat and cook for about 15 minutes, or until reduced to 1 1/2 cups. Remove from heat and set aside.
• Peel potatoes. Place them in a medium saucepan with water to cover over medium-high heat. Add salt to taste. Bring to a boil. Lower heat and simmer for 12 minutes, or until potatoes are tender when pierced with the point of a sharp knife. Drain well. Cut, crosswise, into thin slices. Set aside.
• Peel onion and slice it, crosswise, into thin slices. Set aside.
• Remove leg meat from the refrigerator. Season lightly with salt and pepper to taste. Heat 2 tablespoons of olive oil in a medium saute pan over medium heat. When very hot but not smoking, add the meat and saute for 4 minutes. Stir in the remaining cup of stock and cook for about 15 minutes, or until meat is very tender and the liquid has reduced to a glaze. Remove from heat and scrape into a mixing bowl. Heat remaining 2 tablespoons of oil in the same saute pan over medium heat. Add onion and saute for 5 minutes, or until lightly browned. Stir in potatoes and saute for 1 minute. Remove from heat and add to meat. Stir in 1 tablespoon of chopped parsley. Taste and adjust seasoning with salt and pepper.
• Lay the crepes out on a clean, flat surface. Using a pastry brush, lightly coat one side with melted butter. Divide potato stuffing into 6 equal portions and place a portion in the center of each crepe. Fold the sides of the crepes over the filling. Starting from one open end, roll up each crepe to make a firm but not tight cylinder. Again, brush them with melted butter. Place on a small nonstick baking sheet and set aside.
• Preheat oven to 300 degrees F. Remove breasts from refrigerator. Season generously with coarse salt and cracked pepper. Heat vegetable oil in a saute pan large enough to hold the 6 breasts over medium-high heat. When very hot, place the breasts, skin-side down, in pan. Sear for 5 minutes, or until lightly browned. Turn and cook for 4 minutes. Remove to a baking sheet and place in the preheated oven along with the crepes. Bake for about 10 minutes, or until meat is just cooked and crepes are golden.
• Melt the tablespoon of butter in the same saute pan over medium heat, stirring constantly to scrape up solids from the bottom of the pan. Add morels and saute for 6 minutes, or until tender. Lay the crepes out on a clean, flat surface. Using a pastry brush, lightly coat one side with melted butter. Divide potato stuffing into 6 equal portions and place a portion in the center of each crepe. Fold the sides of the crepes over the filling. Starting from one open end, roll up each crepe to make a firm but not tight cylinder. Again, brush them with melted butter. Place on a small nonstick baking sheet and set aside.
• Preheat oven to 300 degrees F.
• Remove breasts from refrigerator. Season generously with coarse salt and cracked pepper. Heat vegetable oil in a saute pan large enough to hold the 6 breasts over medium-high heat. When very hot, place the breasts, skin-side down, in pan. Sear for 5 minutes, or until lightly browned. Turn and cook for 4 minutes. Remove to a baking sheet and place in the preheated oven along with the crepes. Bake for about 10 minutes, or until meat is just cooked and crepes are golden.Melt the tablespoon of butter in the same saute pan over medium heat, stirring constantly to scrape up solids from the bottom of the pan. Add morels and saute for 6 minutes, or until tender. Add reduced stock, remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Bring to a simmer and cook for 2 minutes. Taste and adjust seasoning. Reduce heat to very low to keep sauce warm.
• Remove crepes and breasts from oven. Lay one crepe in the center of each of 6 warm dinner plates. Angle a breast against each crepe. Spoon a generous portion of sauce over the crepe and fowl. Garnish with a sprig of fresh parsley and serve immediately.

STUFFED BREAST OF GUINEA FOWL CARAMELIZED IN HYDROMEL WINE

Steps:

• Preheat the oven to 400 degrees F. Remove the breasts from the guinea fowls and set them aside. Chop up the carcasses and legs and brown the pieces in a roasting pan in the oven, this should take about 20 to 30 minutes. Remove from the oven and place in a large stock pot.
• Coarsely chop up all the vegetables and put them in the pot with the browned carcass pieces. Add the garlic, the bouquet garni, the fresh thyme, and the tomato paste. Cover with water by about 2-inches. Bring to a simmer, and cook until reduced by half. Keep in mind that the slower the simmer, the better tasting the glaze will be. Once simmered, strain the contents to keep only the juices and the broth and viola! The base for your sauce.
• In a frying pan, melt the butter and incorporate the honey. When the mixture becomes thick and foamy, quickly brown the 4 reserved breasts on both sides, taking care not to let the honey blacken. Finish cooking the breasts in the oven on a baking sheet, about 10 minutes. To the pan, add the chopped shallots and cook for 2 minutes. Deglaze the pan with the hydromel wine, reducing for 2 to 3 minutes. Add 1 cup of the sauce base and cook until the mixture has slightly thickened. Add the dried cranberries at the last moment.
• Set the guinea fowl breasts on a plate dress it with gravy.

GUINEA-FOWL (OR CHICKEN) WITH FENNEL, POTATOES AND BLOOD ORANGES

Steps:

• Cut the guinea-fowl legs away from the breast meat. This is because they take different times to cook, and you want to get it perfect.
• MARINADE----------------------.
• Bash up the fennel seeds, half the rosemary, half the thyme and the garlic in a pestle and mortar.
• Mix in the gin and the zest and juice of the oranges with 5 tablespoons of olive oil.
• Season with black pepper only.
• Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner). Make sure there are no holes in it.
• Push the guinea-fowl legs and breasts down into one corner of the bag, then add the marinade.
• Squeeze out all the air you can and tie a knot in the bag. Put it in a bowl or on a large plate and keep it in the fridge for a day, turning the bag over when you remember.
• GET READY TO ROAST---------------.
• Preheat your oven to 250°C / 450°F / gas 8.
• Parboil the potatoes in boiling salted water for about 5 minutes, then add the fennel, continue to boil for five minutes more and drain.
• Remove the guinea fowl from the fridge, drain away the marinade, and place the meat on a board.
• Use a piece of kitchen towel to blot off any excess moisture from the meat.
• ROAST----------------------.
• Put the legs into a big roasting tray and roast in the preheated oven for 20 minutes.
• Take the tray out of the oven - you should have a nice bit of fat in the bottom. Remove the legs to a plate.
• Put the potatoes, fennel and the rest of the thyme and rosemary into the tray and give it a really good shake about.
• Put the legs back in the tray, along with the breast meat, which should be skin side up.
• Place in the oven for about 30 minutes, until both the skin of the breast meat and the potatoes are nice and golden.
• Remove from the oven, sprinkle with olives and allow to rest for 5 minutes.
• SERVE---------------------.
• To serve, cut the guinea-fowl into chunks.
• Divide a bit of everything between you plates and sprinkle with the herby fennel tops.
• TRY THIS------------------.
• Make a blood orange dressing with the juice of an orange and the same amount of olive oil.
• Season and drizzle it over everything.

BREAST OF GUINEA FOWL WITH POMEGRANATE DRESSING

Steps:

• Halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
• Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
• Roughly chop the grapefruit flesh, reserving the juice.
• Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
• Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
• Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
• Rub the skin on the guinea fowl breast with olive oil and seasoning.
• Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
• Turn the breasts over and cook the other side for 1 to 2 minutes.
• Do not overcook the meat, it should be very slightly pink.
• Slice each breast horizontally into three.
• Arrange on warm plates spooning the pomegranate dressing in between.
• Serve with a nice green vegetable and rice.