- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
For the guinea fowl
- 1 carrot
- 1 sticks celery
- 1 small onion
- 4 cloves garlic
- 1 tsp white peppercorns
- 1 bunches parsley, stalks only(reserve the leaves for the dressing)
- 500 ml dry white wine
- 500 ml water
- 1 guinea fowl, cut into 8 pieces on the bone
For the salad
- 1 celeriac, very finely sliced into julienne strips
- 50 g butter
- 150 g assorted wild mushrooms
- 2 tbsp brandy
For the dressing
- 1 egg yolk
- 25 ml truffle oil
- 1 bunch parsley, leaves only (see above)
- 1/2 lemon, juice only
1. Put the carrot, celery, onion, garlic, peppercorns and parsley stalks in a large pan. Add the white wine and water and bring to the boil. Add the guinea fowl to the pan and poach gently for 3-4 minutes. Remove the guinea fowl from the pan, pat dry and set aside.
2. Bring the broth back to the boil, then cook steadily for about 10 minutes until reduced by three-quarters. Strain the broth through a sieve, return to the pan and add the celeriac julienne. Bring back to the boil and cook for 3 minutes. Strain again and place the liquid and celeriac to one side.
3. Preheat the oven to 200C/gas 6.
4. Heat the butter in a large frying pan and quickly cook the guinea fowl over a high heat for 1 minute until browned on all sides. Place in a roasting tin in the oven for 3 minutes, then remove from the oven and allow to rest.
5. In the same pan used for the guinea fowl, add the wild mushrooms and cook gently in the residual juices for 1 minute. Add the celeriac to the pan and mix with the mushrooms and brandy.
6. To make the dressing: place the egg yolk, truffle oil, parsley leaves, lemon juice, 25ml reserved original broth and salt and pepper in a screw top jar and shake well to combine.
7. To serve: arrange the celeriac and mushrooms on a plate; place the guinea fowl on top and drizzle over the dressing.
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