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Duck Recipes

Guinea Fowl Au Vin
Guinea Fowl with Savoy Cabbage, Prunes and Madeira Sauce


Guinea Fowl Au Vin

INGREDIENTS

150g/5½oz pancetta lardons
2 x guinea fowl, jointed
salt and freshly ground black pepper
100g/3½oz butter
1 onion, peeled, sliced
1 large carrot, peeled, chopped
2 celery sticks, chopped
2 cloves garlic, peeled, sliced
30g/1oz plain flour
750ml/1pint 7fl oz red wine
30ml/1fl oz cognac
handful fresh thyme leaves
2 bay leaves
400ml/14fl oz chicken stock, warmed
200g/7oz baby button mushrooms
12 baby onions

METHOD

Fry the pancetta in a frying pan for 5-6 minutes. Remove from the pan with a slotted spoon and set aside.

Season the guinea fowl pieces, to taste, with salt and freshly ground black pepper. Heat the frying pan used to cook the pancetta and fry the guinea fowl pieces, turning frequently, for 4-5 minutes, or until browned all over.

Heat the butter in a large casserole and fry the onion, carrot, celery and garlic for 4-5 minutes, or until softened. Return the pancetta and guinea fowl pieces to the pan, sprinkle in the flour, and cook, stirring continuously for 2-3 minutes.

Stir in the wine, cognac, thyme and bay leaves. Pour over enough chicken stock to cover the guinea fowl pieces. (You may not need all the chicken stock.)

Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 30-35 minutes, or until the guinea fowl is cooked. (The guinea fowl is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

Remove the guinea fowl from the pan and set aside to rest. Meanwhile, boil the remaining sauce until the volume of the liquid has reduced slightly.

Meanwhile, heat the remaining butter in a frying pan and fry the mushrooms and baby onions for 5-6 minutes, or until the onions are tender. Stir the mushrooms and onions into the guinea fowl sauce.

To serve, spoon the sauce into each of 2 serving bowls and place the guinea fowl pieces on top.

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Guinea Fowl with Savoy Cabbage, Prunes and Madeira Sauce

Impress your guests with guinea fowl wrapped in bacon with tea-soaked prunes and a creamy Madeira sauce.

INGEDIENTS

For the Stock

knob of butter
4 carrots, roughly chopped
2 tbsp olive oil
4 sticks celery, roughly chopped
4 leeks, sliced
2 onions, roughly chopped
2-3 bay leaves (depending on size)
1 tsp black peppercorns
1 tsp salt

For the Prunes

100ml/4floz freshly made tea
8 pitted prunes

For the Vegetables

4 medium potatoes (such as Desiree)
50g/2oz goose fat
150g/6oz streaky bacon in one thick piece
1 onion, thinly sliced
1 large carrot, cut into tiny dice
½ Savoy cabbage, shredded
1 tbsp double cream

For the Guinea Fowl

2 guinea fowl
4 rashers streaky bacon
small bunch thyme

For the Sauce

150ml/¼ pint Madeira wine
100ml/4fl oz double cream

METHOD

For the stock, heat the oil and butter in a frying pan and fry the leeks, onions, carrots and celery in a large pan over a medium-high heat for about 8-10 minutes, or until beginning to colour.

Add the bay leaves, peppercorns and salt. Pour in enough cold water (about 1 litre/2¾ pint) to cover and bring to the boil. Reduce the heat, skim the surface of any froth, then cover partly with a lid and leave to bubble gently.

For the prunes, soak the prunes in the tea in a small bowl.

For the vegetables, preheat the oven to 180C/350F/Gas 4. Peel the potatoes and cut down through each to create the classic barrel shape of fondant potatoes using a wide swivel-bladed vegetable peeler.

Fry the potatoes in goose fat in an ovenproof frying pan for about 10 minutes, or until golden-brown all over. Transfer to a roasting tin in which they will fit snugly and set aside the pan containing the goose fat. Add a ladle of the stock and place in the oven for 45 minutes to one hour, or until tender.

For the guinea fowl remove the thighs, legs and wings from each guinea fowl using a boning knife, leaving two crowns. Add the wings to the bubbling stock.

Place the crowns in a roasting tin and cover the breast meat with a criss-cross of two streaky bacon rashers on each. Tuck in some of the thyme, add a ladleful of the stock and cook in the oven for 30 minutes, or until cooked through.

Fry the guinea fowl thighs and legs in the reserved goose fat for 10 minutes, or until crisp and browned all over. (Take care here as they tend to spit.) Season well with salt and freshly ground black pepper and add some thyme. Roast in the oven for about 20 minutes, or until cooked through.

Strain the remaining stock into a large clean saucepan and boil vigorously until the volume of liquid has reduced by about a quarter. Set aside a ladleful for the vegetables. Stir in the Madeira, Strain the prunes and add them to the sauce. Stir in the cream and continue to simmer for 10-15 minutes, or until the sauce has thickened.

Remove the guinea fowl and potatoes from the oven and set aside to rest, covered, in a warm place.

To finish the vegetables, chop the bacon into lardons (small cubes) and fry in a small frying pan until crisp. Remove with a slotted spoon.

Fry the onion in the bacon fat until soft. Add the carrot and cabbage and the reserved stock and cook quickly, stirring frequently until the cabbage has wilted and the stock evaporated. Return the bacon to the pan and add a tablespoon of cream.

To serve, remove the breasts from the crowns and cut through lengthways. Divide the cabbage mixture between warmed plates and fan out the breast meat on top. Serve with the fondant potatoes and the roasted thigh and legs, with the sauce poured over.

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