As summer moves into autumn, game season is upon us. From rabbit and venison to duck and pheasant, game’s very much on the menu. We’ve turned to Stephen Crane, head chef of the idylic Michelin starred Ockenden Manor, for this sophisticated but satisfying guinea fowl recipe. Note: it would be a good idea to make the boudin blanc and guinea fowl wings in advance as the wings take 4-6 hours to confit.
Ingredients
Guinea fowl wings
- 4 guinea fowl wings
- 2 garlic cloves
- 1 bunch of fresh parsley
- salt
- 200g of duck fat
- 200g of breadcrumbs
Guinea fowl breasts
- 4 guinea fowl breasts
- oil, for frying
- 1 savoy cabbage
- 25g of butter
- 1 garlic clove, crushed
Boudin blanc
- 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
White onion purée
- 2 onions, peeled and sliced
- 1 knob of butter
- 240ml of white wine
To plate
- 4 carrots
Method
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.
When the wings are cooked remove the two small bones and pané them in breadcrumbs and deep fry until golden.
Roast the breasts in a pan and finish in an oven at 180⁰C/Gas mark 4 for 4 minutes.
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.
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.
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.
Put the slices of boudin blanc in a pan to get some colour and finish 2 minutes in the oven.
For the white onion purée, cook the sliced onion gently in a pan with a little bit of butter until cooked, but without colour.
When cooked, about 10 minutes, add the wine and reduce to very nearly dry. Blitz in food processor and season.
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.
Recipe first appeared on Great British Chefs here.
The Chef: Stephen Crane
Stephen Crane was born in Sussex and lives in Balcombe, next to Cuckfield. He joined Ockenden Manor in 2001 having started at The Spread Eagle in 1997. Stephen’s menu is classically French in style, with a strong loyalty to locally sourced Sussex produce from around Cuckfield and his own home village.
The Restaurant: Ockenden Manor Hotel & Spa, Ockenden Lane, Cuckfield, West Sussex RH17 5LD, 01444 416111, www.hshotels.co.uk
The hotel’s restaurant is proud to be one of only four restaurants in the whole of Sussex to hold a Michelin star and has held the award for 13 years.
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