Roast guinea fowl, boudin blanc, black cabbage and chestnuts

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt

Ingredients

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