- Posted March 9, 2013 by
Guinea Fowl Supreme Stuffed With Cabbage And Foie Gras
The wild game bird is transformed into a five-star luxury dish in this recipe for guinea fowl supreme stuffed with cabbage, sausage, and foie gras. Preparing guinea fowl is similar to preparing chicken. In this recipe, the fowl is cut into supreme and deboned and stuffed with vegetables and meat. In this recipe, you may view a lot of cooking videos Deboning guinea fowl is a lot like deboning chicken. If you have no experience in deboning meats, you can let your butcher debone the guinea fowl for you.
Because it is a small bird and has less fat content, the guinea fowl has a tendency to dry out when cooked for a long time. The flavorful and rich stuffing gives it moisture and makes it juicy and wonderfully flavorful. Cabbage contains a lot of water and moisture while the pork sausages and foie gras are both very abundant in fat. As they melt while baked in the oven inside the cavity of the fowl, their flavors are absorbed and transferred to the meat, creating an unusually delicious and exquisite dish.
The bones of the fowl are made into a flavorful stock then reduced into a thick sauce and enhanced with butter and seasoned with lemon for a zesty punch. To make guinea fowl stock, place the carcasses and bones in a heavy-bottomed pot. Cover with water and bring to a boil. Skim the scum that surfaces to the top of the liquid. Add chopped carrots, leeks, onions and celery. If you want more flavor, you can also add garlic cloves, bay leaves, juniper berries, fennel seeds, black peppercorns, thyme, star anise, and savory. Simmer for an hour or so, skimming on occasion, and cook until the flavor from the bones and carcasses are extracted. Strain the liquid and you now have a flavorful and aromatic fowl stock for use in this recipe.
Recommended WineCornalin rouge 'Vieux Cachet' 1989
6 pieces of crepinette pork sausages
3 young guinea-fowls
about 1 1/3 lbs.
about 8 x 8 in.
3 1/2 oz. foie gras
2 cabbages; salt
baking soda; pepper
3 large carrots
3 violet turnips
1 1/4 cups dark fowl fond (stock)
1 quarter lemon
1 tablespoon oil
1/2 lbs. butter
6 chervil pieces
Soak the sausage pieces in cold water. Debone the young guinea-fowls without damaging the skin. Chop the meat and set about 1 1/3 oz. of it aside for the stuffing. Cut foie gras into cubes of about 1/2 inch. Remove the leaves from the cabbage, using only green, tender leaves. Blanch for 5 minutes in salty water with a pinch of baking soda. Drain and immediately place in cold water to stop cooking then drain again. Pat dry on paper towels.
Prepare the stuffing: Take about 2 2/3 oz. blanched cabbage leaves, well drained, and cut into squares of about ½ inch. Add 1 2/3 oz. of chopped meat from the fowl, chopped sausage, and the foie gras. Season with salt and pepper. Mix well.
Place a young guinea-fowl supreme on a board skin side down. Stuff with sausage, meat, foie gras, and cabbage. Seal and wrap in foil. Cook in a 375 degree F oven for about 20 minutes per pound.
Peel the carrots and turnips. Make small balls of vegetables, using a melon baler. Cook in boiling, salty water with a pinch of baking soda. Drain. Sautee in butter.