Spring
Roasted Farmhouse Guinea Fowl with Apricot Reduction
- Prep time 1 hour
- Cook time 2 hours
- Serves 4
Author Notes
This exquisite recipe, Roasted Farmhouse Guinea Fowl with Apricot Reduction and Mizkan, is crafted by Chef Vincenzo Regine, the talented chef at the renowned Domaine des Andéols. Known for his creative fusion of French and Italian culinary traditions, Chef Regine showcases his mastery of using locally sourced ingredients with refined techniques. In this dish, the richness of guinea fowl is perfectly balanced with the tangy sweetness of apricots and the depth of caramelized onions, while the smoky eggplant caviar and vibrant spinach purée add layers of flavor and texture. A true representation of Chef Regine's innovative and sophisticated cooking style. —damianotrulli
What You'll Need
Ingredients
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2 guinea fowl breasts (farm-raised)
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2 medium-sized white onions
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300 g apricots
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50 g maple syrup
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25 g apple cider vinegar
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120 g Mizkan
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10 g salt
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50 g sliced onions
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10 g honey
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10 g butter
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30 g cream
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2 kg eggplants
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40 g butter
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20 g salt
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300 g fresh spinach
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30 g butter
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10 g salt
Directions
- Guinea Fowl Preparation: Trim the wingbone and wrap the guinea fowl breast in film with its skin. Vacuum-seal the breast with a knob of butter. Cook in a steam oven at 66°C (151°F) until it reaches a core temperature of 64°C (147°F).
- Caramelized Onion Heart: Cut the onions in half lengthwise and trim the bottom to keep them flat. Vacuum-seal with thyme, rosemary, and butter, and steam at 95°C (203°F) for 30 minutes.
- Apricot Reduction: Roast the apricots in the oven at 220°C (428°F) for one hour, then blend until smooth. Reduce the maple syrup, add the vinegars, and cook to a glaze. Mix in the roasted apricots and simmer for 30 minutes. Blend again and strain through a fine sieve.
- Smoked Eggplant Caviar: Grill the eggplants for 30 minutes on each side, then scoop out the flesh. Blend the eggplant flesh with butter and salt.
- Caramelized Onion Foam: Slowly caramelize the onions with honey and butter until golden. Blend with cream, season with salt, and pour into a siphon. Charge twice and keep warm at 50°C (122°F).
- Spinach Purée: Blanch the spinach in salted boiling water for 1 minute, then blend with butter and salt. Keep warm.
- Plating: Sear the guinea fowl skin-side down in hot oil and butter until crisp. Let it rest before slicing lengthwise. Glaze the onion heart with butter and plate it with the guinea fowl. Add a quenelle of warm eggplant caviar, a spoonful of apricot reduction, and a touch of spinach purée. Finish with a burst of caramelized onion foam, and serve with poultry jus at the table.
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