Guinea Fowl

Name: Guinea Fowl
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: australian
Ingredients: 2 guinea fowl or poussins; 1/2 cup goose, duck or bacon fat; Salt, white pepper, sugar and sea salt; 2 cups rich chicken stock; 2/3 cup port; 2 teaspoons soy sauce; 1/2 teaspoon walnut oil, or light olive oil; 1 pinch salt; 6 slices white bread, crusts removed; 1 clove garlic; Pinch each salt; Pinch each white pepper; Pinch each sugar; 1 cup grapeseed oil; 1/3 cup grapeseed oil; 1/2 cup loosely packed Italian parsley leaves; 3 1/2 ounces spinach leaves, steamed; 18-inch piece daikon, peeled, cooked and sliced into 1/2-inch rounds; 2 leeks, cleaned, cut in half lengthwise and poached; 4 small Yukon gold potatoes, peeled and boiled; 8 ounces soy beans, shelled and cooked

Recipe from Tetsuya's

Adapted by Jonathan Reynolds

Total Time: 1 hour 45 minutes
Rating: 4(12)
Notes: Read community notes

Featured in: FOOD; Genius Down Under

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Ingredients

Yield:4 servings

2guinea fowl or poussins
½cup goose, duck or bacon fat
Salt, white pepper, sugar and sea salt

For the Chicken Jus

2cups rich chicken stock
⅔cup port
2teaspoons soy sauce
½teaspoon walnut oil, or light olive oil
1pinch salt

For the Bread Sauce

6slices white bread, crusts removed
1clove garlic
Pinch each salt
Pinch each white pepper
Pinch each sugar
1cup grapeseed oil

For the Parsley Oil

⅓cup grapeseed oil
½cup loosely packed Italian parsley leaves

Additional Garnishes

3½ounces spinach leaves, steamed
18-inch piece daikon, peeled, cooked and sliced into ½-inch rounds
2leeks, cleaned, cut in half lengthwise and poached
4small Yukon gold potatoes, peeled and boiled
8ounces soy beans, shelled and cooked

Ingredient Substitution Guide

Preparation

Step 1
Split guinea fowl or poussins. Remove wing portions and backbones. Bone breasts and thighs, leaving breast and thigh pieces attached with skin. Place each piece in a separate zip-top plastic freezer bag and spoon in 2 tablespoons fat. Add a pinch of pepper, sugar and salt to each, expel air from the bags, seal. Squeeze to mix.
Step 2
For chicken jus: Boil chicken stock in a saucepan until reduced to about 1½ cups. Add port and boil until mixture is syrupy and reduced to ⅔ cup, about 20 minutes. Season with soy sauce, walnut oil and salt.
Step 3
For bread sauce: Place bread, garlic, salt, pepper and sugar in a food processor and blend into crumbs. Drizzle in oil and blend into a paste.
Step 4
For parsley oil: Combine oil and parsley in a blender and purée.
Step 5
Heat 3 quarts of water in a 5-quart saucepan to 140 degrees. Place the fowl packets in the water, cover and cook 35 minutes, until you can push your finger into the thigh of the bird. Do not test flesh through the skin side. Remove from bags and arrange on a foil-lined baking sheet. Sprinkle with sea salt and broil until golden on each side, about 8 minutes total.
Step 6
Reheat jus. Divide the spinach and daikon among 4 plates and drizzle with 2 tablespoons jus. Top each with a half fowl, then the remaining jus. Drizzle with parsley oil and arrange a leek half over top. Place the potatoes, beans and a dollop of bread sauce to the side.