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Guinea fowl fricassee with foie gras

Martin Blunos from Great Food Live
For a meal to impress, try Martin Blunos' tender poached guinea fowl, served with a luxurious foie gras-rich sauce

Guinea fowl fricassee with foie gras

Method

1. To prepare the guinea fowl, remove any sinews from the breasts and separate the fillets. Trim the meat from the drumsticks.

2. Roll the guinea fowl drumstick meat together into a neat cylinder using cling film. Meanwhile, bring a pan of lightly salted water to a simmer.

3. Add the guinea fowl parcel to the simmering water and poach for 20 minutes. Allow it to cool in the water.

4. Meanwhile, cook the vegetables in boiling water until tender. Refresh in cold water and set aside.

5. In a separate pan, bring the wine and stock to the boil and cook briskly until reduced by a third.

6. Poach the breast and fillet meat in the stock for 8 minutes at a gentle simmer, remove and keep warm.

7. Bring the cooking liquor to the boil, then add the double cream and honey and cook for 5 minutes.

8. Chop the foie gras and add to the creamy sauce. Remove from direct heat and blend with a hand blender until smooth. Season with salt and freshly ground pepper and add the lemon juice.

9. Unwrap the leg parcels, and slice both the legs and the breasts.

10. Add the guinea fowl meat to the sauce. Place the pan over a low heat and add the vegetables to heat through. Season again with salt and freshly ground pepper.

11. Serve at once, garnished with chervil.

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Serves: 2

Prep: 30 min, plus cooling
Cook: 35 min

Ingredients
1 Guinea fowl, skinned and boned
100ml White wine
800ml chicken stock, or guinea fowl stock
200ml double cream
1 tbsp Honey
50g fresh foie gras
1 pinch salt and fresh ground black pepper
1 tsp lemon juice