Press the guinea fowl wings over night with garlic, parsley and salt. Next day, wash the wings and confit in duck fat at 100⁰C for 4-6 hours
4 guinea fowl wings
2 garlic cloves
1 bunch of fresh parsley
salt
200g of duck fat
2
When the wings are cooked remove the two small bones and pané them in breadcrumbs and deep fry until golden
200g of breadcrumbs
3
Roast the breasts in a pan and finish in an oven at 180⁰C/Gas mark 4 for 4 minutes
4 guinea fowl breasts
oil
4
Pick the cabbage and boil the leaves in salted water for 2 minutes. Then drain and sauté them in a pan with the garlic and butter until tender. Season
1 savoy cabbage
salt
25g of butter
1 garlic clove, crushed
5
For the boudin blanc, chop the chicken, foie gras, white bread soaked in milk, and the egg in a food processor until you get a smooth texture. If you want, you can press it through a sieve. Fold in the cream and season to taste
2 chicken breasts, diced
10g of foie gras
1/2 slice of white bread
2 tsp milk
1 egg
190ml of cream
salt
sugar to taste
6
To cook the boudin blanc, roll it in cling film into a sausage shape and cook for 20 minutes at 90⁰C. Leave to cool down in the pan
7
Put the slices of boudin blanc in a pan to get some colour and finish 2 minutes in the oven
8
For the white onion purée, cook the sliced onion gently in a pan with a little bit of butter until cooked, but without colour
2 onions, peeled and sliced
1 knob of butter
9
When cooked, about 10 minutes, add the wine and reduce to very nearly dry. Blitz in food processor and season
240ml of white wine
10
Cut the carrots into batons and cook in an oven 180⁰C/Gas mark 4 for 10-12 minutes. Serve with the guinea fowl, boudin blanc and white onion purée