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Le Cordon Bleu News, 09/24/2014
Guinea fowl duo, fig tart tatin, and port wine sauce
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About this recipe

Using seasonal European produce, this is a warm and comforting autumnal dish which has a blend of sweet and acidic flavors from the sugars and vinegars which marry with the spices and fruit.

Recipe - Pintade en deux façons, tarte tatin de figue et sauce au porto

Serves: 2

Preparation time: 2 hours

In this recipe:

  • guinea fowl
  • Port wine
  • figs
  • sweet potato
  • red cabbage





Guinea fowl and Port wine sauce
1 x 1.2 kg guinea fowl
50 ml vegetable oil
salt, freshly ground pepper
50 g onion, chopped
50 g carrot, chopped
1 thyme sprig
1 bay leaf
150 ml Port wine
500 ml veal stock
1 large sweet potato
50 g butter, softened
Spiced red cabbage
¼ red cabbage
½ tsp ground cinnamon
6 cloves
6 juniper berries
50 g muscovado sugar
200 ml red wine vinegar
salt, freshly ground pepper
Fig tart Tatin
50 g sugar
100 ml balsamic vinegar
25 g butter, softened
2 figs (black or green)
100 g of ready rolled puff pastry
Roast guinea fowl breast
salt, freshly ground pepper
50 ml vegetable oil
1 celery stick
50 g French green beans

Note: 2 x 5 cm diameter tartlet molds +2 individual oven-proof presentation dishes

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  1. Guinea fowl and Port wine sauce: Preheat the oven to 140ºC. Remove guinea fowl legs from carcass. French the wing bones, and refrigerate the crown. Heat the oil in a pan, season the guinea fowl legs and cook until golden brown, about 5 minutes. Remove guinea fowl legs from pan, skim off any excess fat and discard. Sweat onion, carrot, thyme and bay leaf in the same pan until soft, about 1 minute. Deglaze with Port wine. Return guinea fowl legs to the pan, add veal stock and cover with a lid. Transfer to an oven and braise for about 1 hour. Place the sweet potato onto a baking sheet and bake until soft, about 1 hour. Remove braised guinea fowl from oven, decant the meat and strain the braising liquid through a china cap sieve. Discard the skin and remove the meat from the bones. Add the meat to braising sauce and reduce by half, about 10 minutes. Transfer meat into individual presentation dishes, reserving the remaining Port wine sauce. Scoop sweet potato out of skin, mash with butter and seasoning and pipe over meat in presentation dishes to make a pie. Place dishes on a baking sheet, warm in the oven for about 6 minutes before serving time.
  2. Spiced red cabbage: Discard outer leaves of red cabbage and thinly slice, transfer to an oven dish. Add the cinnamon, cloves and juniper berries wrapped in a muslin cloth, sugar, vinegar and seasoning and cover with a lid. Braise in the oven until soft, about 1 hour. Remove muslin spice bag and discard. Keep warm until required.
  3. Fig tart Tatin: Increase oven temperature to 180ºC. In a pan, heat the sugar until it becomes a light amber color (caramel). Remove from heat and slowly add the balsamic vinegar, whisk in the butter. Pour into the tartlet molds, coating the bottom and sides. Top and tail figs. Cut a 6 cm disk of pastry and press it down over the top of the fig. Place fig and pastry into the tartlet molds, pastry side up. Use a fork to dock the top of the pastry. Bake in oven until crisp and golden, about 15 minutes. Remove the fig tart Tatins from the tartlet molds and serve at room temperature.
  4. Roast guinea fowl breast: Heat the oil in a pan, season the reserved guinea fowl crown and add to the pan. Sear on both sides until golden brown. Transfer to the oven until cooked through, about 12 to 14 minutes. Remove from the oven, cover with aluminium foil and leave to rest for 6 to 8 minutes.
  5. Garnish: Peel celery and cut into desired shape. Top and tail green beans and finely chop. Heat the reserved Port wine sauce in a pan and add the celery and green beans, cook until the vegetables are slightly softened, about 3 to 4 minutes. Keep warm until required.
  6. To serve: Remove guinea fowl breasts from crown and slice each breast into 4 pieces. Place a bed of spiced red cabbage on a warm plate and top with the guinea fowl breast. Add the guinea fowl pie and fig tart Tatin, finish with celery, green beans and Port wine sauce.

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