Pan-roasted guinea fowl with parsley sauce

Pan-roasted guinea fowl with parsley sauce

By
From
A Year In My Kitchen
Serves
6

Parsley sauce reminds me of a warm cotton blanket – cosy and snuggly, but still somehow fresh and clean. The trick is to use a lot of parsley – the sauce should be laden with vibrant green flecks. It goes equally well with poached ham or beef brisket, or you could serve it with poached wild salmon.

Ingredients

Quantity Ingredient
6 guinea fowl supremes
sea salt
freshly ground black pepper
a little light olive oil, for cooking

Parsley sauce

Quantity Ingredient
150g curly parsley, stems removed, plus extra to serve
500ml double cream
freshly grated nutmeg
1 1/2 teaspoons finely grated lemon zest, or to taste

Method

  1. First make the parsley sauce. Put a pan of well salted water on to boil (it should be as salty as the sea). Plunge the parsley leaves into the boiling water for 30 seconds. Remove and refresh in iced water (to keep your parsley a beautiful, bright colour). Drain and set aside.
  2. Pour the cream into a heavy-based pan and bring almost to the boil. Turn down the heat and allow to bubble to reduce by about a third, until it has thickened enough to coat the back of a wooden spoon. Add the blanched parsley leaves and boil for a moment longer. Remove from the heat and purée in a blender until you have a beautiful fine texture.
  3. Add a generous grating of nutmeg and the lemon zest, then season well with salt and a good grinding of pepper. Your sauce is now ready; keep it warm.
  4. Preheat the oven to 220°C. Season the guinea fowl generously with salt and pepper all over. Place a heavy-based frying pan over a medium-high heat and heat until smoking. Pour in about 1 tbsp olive oil, then brown the guinea fowl in batches. Lay two supremes in the pan, skin side down, and leave to colour for 3 minutes – resist the temptation to play with them. Transfer to a baking tray (without turning) and brown the rest of the supremes in the same way.
  5. Finish cooking the guinea fowl in the oven for 8 minutes or until the skin is crisp and crunchy and the breast meat is succulent, moist and cooked through. Leave to rest in a warm place for 5 minutes.
  6. Arrange the guinea fowl supremes on warm plates, on a bed of swede purée if you like, and ladle the warm parsley sauce generously over the top. Scatter over chopped parsley and serve.

Note

  • Guinea fowl has a wonderful depth of flavour and a real warmth that is perfect for autumn. An earthy purée of swede, enriched with butter and seasoned with black pepper, is an excellent accompaniment.
Tags:
seasonal
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