A Fine Dining Holiday Recipe: Guinea Fowl & Winter Vegetables

Marsala wine

🥗Healthier: white wine

💰Cheaper: chicken broth

White wine offers acidity while chicken broth is budget-friendly.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Remove the fillet from the guinea fowl by making a slit between the thigh and the breast, then cut along the bone structure to detach the fillet.

Remove the wings and legs, saving the legs for another time and using the carcass and wings to create a sauce base.

Dice two small onions and chop two small carrots and one stalk of celery.

In a large pan, melt some butter and brown the guinea fowl carcass and wings.

Add the chopped vegetables to the pan and give them some color.

Deglaze the pan with Marsala wine and transfer everything to a stock pot, covering with water and letting it simmer for 3 to 4 hours.

Strain the stock through a fine mesh sieve and store it in the fridge to cool.

Chop Jerusalem artichokes and place them in cold water to prevent oxidation, then boil them with salt for about 5 minutes until tender.

Add heavy cream to the boiled Jerusalem artichokes and reduce slowly until thickened, ideally using a blender for a smooth puree.

Peel and cut kohlrabi into sticks and cubes, boil in salted water for 10 minutes, then drain and rinse with cold water.

Use a melon baller to cut small spheres out of the turnips and boil for 5 minutes before cooling down.

Peel carrots, keeping some green tops for presentation, and boil for about 10 minutes until they have a little resistance.

Warm the oven to 60C (140F) and place plates inside to warm up.

Scoop off the solidified fat from the cooled stock and melt it back to a liquid, then make a roux with 10g of butter and 10g of flour.

Whisk in the stock to prevent lumps and let the sauce simmer to reduce and concentrate the flavor, seasoning with salt and a splash of red wine vinegar.

Saute the winter chanterelles in butter on high heat and season with salt.

Season the guinea fowl fillet with salt and pepper, then pan-sear skin side down in melted butter, reducing heat until golden and cooked to an internal temperature of 67C (153F).

Plate the dish starting with a spoonful of Jerusalem artichoke puree, followed by sautéed winter chanterelles, guinea fowl fillet, and arranged kohlrabi, turnips, and carrots, finishing with the rich Marsala sauce.

Cooking Techniques

Equipment Needed

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Dietary

Allergens