Serves 4
Ingredients
Guinea Fowl
1 guinea fowl
10% brine (500ml water, 50g Salt)
Three Counties Perry Sauce
Guinea fowl drumsticks and carcasses chopped
Vegetable oil
butter
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
seasoning
Dandelion
20 freshly picked dandelion leaves
1 tbsp guinea fowl juice
place in a bowl and dress with the juice
Buckwheat
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.
Method
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.
Dandelion
Place in a bowl and dress with the juice.
Buckwheat
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.