Guinea fowl and madeira boudin with creamed leeks

11 September 2006
Guinea fowl and madeira boudin with creamed leeks

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Ingredients (serves six) 4 guinea fowl breasts skinless and boneless 1 onion peeled 1 clove of garlic peeled 1 egg 1 pint double cream 18 button mushrooms wiped and cleaned 5 leeks 2 springs of tarragon ½ pint white wine 6 sprigs of chervil for garnish 1/6 gill Madeira ### Method Dice the guinea fowl breasts and place in a food processor. Add a pinch of salt and 3ml of white pepper. Process to a smooth paste. Add the egg and the measure of Madeira. Then add ½ pint of double cream. Take out with a spatula and put into a bowl. Cover with clingfilm and put in fridge until needed. Finely chop the mushrooms garlic and onions. Sauté the onions and garlic until translucent add the mushrooms and the white wine. Simmer gently until the mixture becomes dry. Add the chopped tarragon and allow the mixture to cool. Add the mixture to the guinea fowl paste. To make the boudin shape you will need clingfilm and a piping bag. Put the mixture into the piping bag pull out the clingfilm and double over. Pipe the mixture along the length of the clingfilm about 1in thick and 3in long. Fold the clingfilm over the top of the mixture and roll tightly tie each end. Repeat this five times. Dice four of the leeks into 1cm cubes and one of the leeks into julienne. Put aside until needed. To assemble the dish: take the boudins out of the clingfilm slicing them off with a sharp knife. Put the boudins on oiled baking paper and cook them in a 375Á‚°C oven for 15 minutes turning them every five minutes to even colour. Meanwhile blanch the diced leeks in boiling salted water. Pour cream into a saucepan and add the blanched leeks bring to the boil season and add chopped tarragon. Deep-fry the julienne leeks until golden. Put the creamed leeks into the centre of a bowl. Place a boudin on the top of the leeks. Place the crispy leeks on top of this. Garnish with chervil. Photo Á‚© Sam Bailey
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