30 mins to 1 hour
30 mins to 1 hour
By Matt Tebbutt
For the guinea fowl
- 1 guinea fowl crown
- 1 bunch thyme
- 1 head garlic
- 1 bay leaf
- splash madeira wine
- 20g/¾oz butter
- 100ml/3½fl oz dark chicken stock
For the boudin blanc
- splash olive oil
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 chicken breast, roughly chopped
- 1 free-range egg, beaten
- ½ slice crustless white bread soaked in 2 tsp full-fat milk
- 2 boned guinea fowl legs, finely chopped
- 1 tsp tarragon, finely chopped
- 185ml/6fl oz double cream
For the garnish
- 150g/5½oz pancetta, diced
- 1 garlic clove,
- 2 juniper berries, crushed
- 1 head cavolo nero, sliced
- 100ml/3½fl oz white wine
- handful cooked chestnuts, roughly chopped
Preheat the oven to 200C/180C Fan/Gas 6. Put the guinea fowl in a roasting tin with the thyme, garlic and bay leaf. Season with salt and pepper and roast for 25 minutes.
Transfer the guinea fowl to a board, cover with foil and leave to rest.
Put the roasting tin over a medium heat and add the madeira and butter to deglaze. Add the stock and bring to the boil, until reduced to a sauce-like consistency.
Meanwhile, to make the boudin blanc, sweat the shallots and garlic in a little oil until soft.
Put the chicken, egg and soaked bread into a food processor and blend until smooth. Transfer to a large bowl and stir in the diced leg meat, tarragon and the cooked shallots and garlic. Fold in the double cream and season with salt and pepper.
Line a work surface with clingfilm and add the sausage mixture. Roll into a sausage shape and twist the ends.
Bring a pan of water to the boil and poach for 6–8 minutes until firm.
Sauté the pancetta in a frying pan over a medium heat. Add the garlic, juniper and cavolo nero. Pour in the wine and reduce by half and add the chestnuts.
Carve the guinea fowl and divide between two dinner plates. Add the cooked sausages and the pancetta and cabbage mixture. Pour over the sauce and serve.