Serves 4



Guinea Fowl

1 guinea fowl

10% brine (500ml water, 50g Salt)


Three Counties Perry Sauce

Guinea fowl drumsticks and carcasses chopped

Vegetable oil


1 onion, chopped

2 carrots, sliced

1 stick celery, sliced

1 head garlic, split

sprig of thyme

1 bay leaf

50ml cider vinegar

200ml Three Counties Perry

1ltr brown chicken stock

(a bought chicken stock is more than acceptable to use, or you can use a couple of chicken stock cubes and make up the difference of volume in water) 


Carroll’s Heritage Truffle Potato Sauce

250g potatoes, peeled and sliced

400ml full fat milk

100ml double cream

truffle oil

finely chopped truffle




20 freshly picked dandelion leaves

1 tbsp guinea fowl juice

place in a bowl and dress with the juice



50g buckwheat

This is a big batch so no more than this at a time, Simply toast in a non stick pan until a nice colour and aroma is given off.



Guinea Fowl

Remove the legs and breasts with the skin intact.  Remove drumstick and debone thighs, cure the thighs for 30 minutes wash and cook sous vide 62 degrees C for 6 hours. Leave to cool for 20 minutes and then ice.

Cut the breasts in half lengthways keeping the skin perfectly covering the meat and wrap in a little cling film ready to cook sous vide later. These will be cooked when needed at 62 degrees C for 12 minutes.


Three Counties Perry Sauce

Get a large sauce pan smoking hot with the oil and add the bones, brown all over until golden and the add the veg, herbs and butter cook a little slower making sure not to burn the butter.  When the veg has a little colour, add the vinegar and reduce by half, then add the cider and reduce by half, add the stock and if necessary a little water to cover.  Remove the fat with a ladle and keep this as it will be used to finish the sauce.  Simmer for 2 hours, skimming as you go.  Pass through 7 thicknesses of muslin cloth and reduce to about 500ml.  Check for seasoning and flavour and consistency - the sauce is now ready.

You could finish the sauce by emulsifying a little butter or rendered guinea fowl fat just before serving.


Carroll’s Heritage Truffle Potato Sauce

Cook the potatoes in the milk with salt, and then purée with a hand blender, add the cream and season.  Add a few drops of truffle oil.

Just before serving, warm in a pan with a little chopped truffle or truffle oil. If you happen to have truffle salt you could use this instead of the fresh truffle and seasoning.



Place in a bowl and dress with the juice.



Simply toast in a non stick pan until a nice colour and aroma is given off.


To Finish

Poach breasts and thighs (still in the sous vide bags) in water bath for 12 mins at 62 degrees C. Remove from bag and dry, then crisp up on a griddle pan or hot dry frying pan.

Warm the potato sauce and add some chopped truffle

And then plate up, sprinkling the dandelion and buckwheat over the top and garnishing with a sprig of thyme.


Find out more about Chef Drake's culinary career here.