Roasted Guinea Fowl with Port Veal Glacé, Sautéed Red Currant, Red Baby Beet & Lime
by Siti Zawani
@ 11 Dec 2015
100ml clarified butter
2 guinea fowls, trussed
Salt and freshly ground white pepper, to taste
Sautéed red currants, red baby beets, lime segments, and lime zest, for garnishing
Port Veal Glacé
600g guinea fowl carcasses, roughly chopped
100ml clarified butter
Olive oil, for sautéing
50g brunoised onions
30g (each) brunoised carrots, celery, and leeks
10g brunoised garlic
500ml white wine
200ml white port wine
100ml Madeira
1 ltr chicken stock
200ml (each) veal glacé and cream
2 lime zest slices, julienned
• For the port veal glacé: Place the chopped guinea fowl carcasses into a baking pan and drizzle with clarified butter. Roast in a pre-heated oven at 180°C until browned, for about 20 minutes. Heat a cooking pot with olive oil over a medium heat and sauté the brunoised onions, carrots, celery, leeks and garlic until vegetables have caramelised. Add in the roasted guinea fowl carcasses and deglaze with white wine. Reduce heat and simmer until alcohol has reduced. Add in the white port wine and Madeira, and simmer until alcohol has reduced by half. Add in the chicken stock, veal glacé, cream, and julienned lime zest and simmer for about 20 minutes. Strain the port veal glacé and set aside.
• Heat a sauté pan with clarified butter over a high heat and sear each trussed guinea fowl breast side down for about 30 seconds. Turn and sear the legs and wings for about 2 minutes. Season to taste with salt and freshly ground white pepper. Transfer the seared guinea fowls into a pre-heated oven at 180°C and roast for about 15 minutes, basting from time to time. Remove from the oven, and let rest for about 10 minutes before carving or serve whole. Garnish with sautéed red currants and red baby beets. Add in the lime segments and lime zest. Serve with port veal glacé in a saucer. Serves 4
