Guinea fowl with pears and bury black pudding

11 September 2006
Guinea fowl with pears and bury black pudding


(serves four)

2 x 1kg guinea fowl

For the forcemeat 100g Bury black pudding diced and fried
1 pear diced and sweated
1tbs flat parsley chopped
¼ clove garlic crushed
4tbs cream
Salt and pepper

For the sauce
4 tomatoes quartered
2 cloves garlic
250ml each of Madeira brandy and white wine
1.5 litres brown chicken stock
Thyme bay leaf

For the celeriac purée
1 celeriac
1 onion
1 carrot
2tbs cream
Knob of butter
Thyme bay leaf

For the shallots
8 large shallots peeled
1tbs oil
1 pinch brown sugar
Splash of vinegar
300ml veal stock
Thyme bay leaf

For the fondant potatoes 2 large potatoes
2 shallots chopped
1 clove garlic crushed
12 button mushrooms sliced
2 rashers smoked streaky bacon
Knob of butter
Light chicken stock
Thyme bay leaf


Bone the guinea fowl leaving the leg and breast in one piece. Pull leg away from the skin. Bone the legs remove sinews then mince and mix well with forcemeat ingredients.

Chop and roast bones of the guinea fowl. Add garlic and mirepoix and sweat. Add tomatoes and herbs and cook for 5 minutes. Add white wine and reduce by two-thirds. Add Madeira and half of the brandy and reduce by two-thirds.

Add chicken stock then reduce to sauce consistency.

Finally add remaining brandy and boil for 2 minutes. Strain.

For the celeriac purée cook the diced vegetables and herbs until tender drain and purée.

Brown the shallots in oil. Deglaze with vinegar. Add rest of ingredients cover and bake until tender.

For the fondant potatoes cut eight equal slices of potato and arrange on a flat tray. Sweat all ingredients in butter. Add stock. Cover and bake until tender.

Fill the breasts with forcemeat and roll tightly in the skin. Securely wrap sausage-shaped guinea fowl in tin foil. Cook for eight minutes and rest for 10.

Heat celeriac purée with butter and cream.

Place two fondant potatoes two braised shallots quenelle of celeriac purée and the guinea fowl sliced into three equal pieces on pre-heated plates.

Add sauce and decorate with watercress and wild mushrooms.

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