Ingredients

 

Guinea Stock

  • 4 Guinea carcasses browned
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 2 fennel
  • 4 celery stalks
  • 6 garlic cloves
  • 2 bay leaves
  • 4 sprigs thyme
  • 1 gal water

Guinea fowl Ballotine

  • 5 1/2 breast guinea fowls salted
  • 3 tbsp truffle butter

Guinea breast mousse

  • 2 1/2 breast guinea fowl
  • 5 matsutake
  • 4 oz beech mushrooms
  • 2 tbsp truffle butter
  • 4 oz cognac
  • 2 tbsp tarragon
  • 1 egg white
  • 1/4 cup cream
  • salt and pepper
  • 1 cup oil for frying

Lima Bean puree

  • 3 cup lima beans blanched
  • 5 shallots sliced
  • 1 tbsp oil
  • 1 tbsp butter
  • 6 oz Guinea stock
  • 4 oz creme fraiche
  • 1/4 cup parsley leaves blanched
  • 2 tbsp tarragon
  • salt and pepper

Chanterelles

  • 1 lb chanterelles
  • 1 tbsp oil
  • 2 tbsp butter
  • 4 oz Guinea stock

Salt Baked Sunchokes

  • 1 lb sunchokes
  • 2 lb salt
  • 1 egg white

Truffle Foam

  • 2 cup Guinea stock
  • 8 oz truffle butter

Nutritional information

Calories: 588kcalCarbohydrates: 48gProtein: 19gFat: 68gSaturated Fat: 11gCholesterol: 30mgSodium: 44526mgPotassium: 1616mgFiber: 13gSugar: 13gVitamin A: 4322IUVitamin C: 21mgCalcium: 164mgIron: 8mg
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Servings 10 people

Equipment

  • Sous vide

For the Guinea Stock

  • De- bone 4 whole Guinea Fowl. Brown bones on a sheet pan in an 400 degree oven for 30-45 minutes.  Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (10 minutes).  
    Add garlic and herbs and cook for another minutes.  Then add water and bones to the pot.  Bring to boil and turn down to a simmer.  Reduce by half.

For the Ballotine

  • Remove the skin and reserve from the breast and trim and discard excess fat.  Try to keep as whole as possible.  First make the mousse.  
    In a small saute pan on medium high heat add 2 tbsp oil, 2 tbsp of butter, and mushrooms.  Cook for 5 minutes, then add garlic and cook for another 2 minutes.  
    Deglaze with cognac.  Once the liquid is almost gone finish with truffle butter, salt, and pepper.  Allow to cool.  Then place the 2 1/2 guinea breast in a food processor along with the mushroom mixture and tarragon.  
    Puree until smooth, then while food processor is still running add egg white and then drizzle in the cream.  Season with salt and pepper and then place in the refrigerator.
    Then take 2 long overlapping pieces of plastic wrap (2 ft ) and lay flat on your prep table.  Take all the guinea skin and make a rectangle with it in the middle of the plastic wrap. 
    Season the 5 1/2 guinea breast and place flat on top of the skin in the same rectangle form (leaving a little extra skin around the edges).  Then spoon or pipe the mousse in the middle of the guinea breast rectangle.  
    Then using the plastic wrap and your hands roll the guinea fowl up into a log with the skin on the outside the breast and filling on the inside.  Using the plastic wrap roll as tight as can be and tie up both ends.  
    Then place in a sous vide bag and seal up air tight with 3 tbsp truffle butter.   Place in the refrigerator for an hour to help firm up if you have the time.  Other wise place in a 140 degrees water bath for 2 1/2- 3 hours.   Then take out and rest.

For salt baked sunchokes 

  • In a bowl add salt, egg white and a splash of water.  Mix until salt feels like wet sand.  Then in a small oven proof pan add a then layer of salt on the bottom.  
    Add your sunchokes and then cover with the remaining salt mixture.  Place in a 400 degree oven for 25-30 minutes.  Allow to cool slightly then break the "shell" of the salt and take out all of the sunchokes.  Carefully brush or lightly rinse away all the salt.  Set aside for later.

For the Lima bean puree

  • In a small sauce pot add oil, butter, shallots, and 1/2 tsp of salt.  Cover and cook for 7 minutes until tender.  Then add stock and lima beans.  
    Cook until all the liquid is just about gone.  Then add to a vitamix with herbs and creme fraiche.  Season with salt and puree until smooth.  Set aside and keep warm.  

For the truffle foam

  • Mix together truffle butter and guinea stock.  Season with salt, set aside and keep warm

To finish

  • In a small saute pan add chanterelles with butter and oil.  Cook for 5 minutes and then add stock. Cook until almost all the liquid is gone and finish with 1 tbsp of butter.  
    Keep warm.  Take the guinea ballotine out of the sous vide bag.  In a large cast iron skillet add 1 cup of oil for frying.  Season the ballotine aggressively with salt on the outside.  
    Then place into the medium hot skillet and brown all the way around until a deep golden brown.  Take the ballotine out of the skilled and allow to rest. Add the sunchokes to the skillet to brown and reheat again.
    Take out and drain.  To plate, place a spoonful of the lima bean puree on the plate.  Slice 1/2-3/4 inch piece of ballotine and place on top of the puree.  
    Add the sunchokes and chanterelles around the plate.  Using a hand blender froth the truffle foam and spoon on top.  Finish with radish flowers, serve and enjoy!
    Guinea Fowl ballontine recipe

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