Pot-roasted guinea fowl with braised cabbage and cèpe bouillon – by George Jardine

11 September 2006
Pot-roasted guinea fowl with braised cabbage and cèpe bouillon – by George Jardine

(serves two)

1 whole guinea fowl
2 slices pancetta
Tarragon, picked
Coriander, picked
Parsley, picked
50g smoked pork fat, sliced thinly on slicer
50g caul fat
1 large cèpe
6 small new potatoes, cooked and peeled
100g Savoy cabbage, sliced and cooked
2tbs cèpe oil
1 tomato, cut into concassé
Salt and pepper

Method Remove the breasts and legs from the guinea fowl. Reserve. Debone the legs. Roast all the bones and make a stock. Lay the legs out flat. Place the pancetta and the herbs on the inside, then roll up into a sausage shape. Wrap the smoked fat around this, then wrap the net fat around.

Peel the cèpe and add the peelings to the stock. Reduce the stock to 100ml.

Sear the breast and legs of the guinea fowl in a hot pan. Add the potatoes and put into oven until brown.

To serve, place the breast on the cabbage and arrange the sliced leg around with the potatoes, cèpe and concassé. Add cèpe oil to the stock. Pour over the dish.

George Jardine

Photo © Sam Bailey

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