Guinea fowl in herb jus

Ingredients for 6 servings:

• 2 guinea fowl (boned: fillets, legs, wings, carcasses, skin)
• 1 vegetable onion(s), finely chopped
• 1 piece(s) celeriac, medium-sized, finely diced
• 1 stalk(s) leek, in rings
• 8 sprig(s) tarragon, leaves only
• 5 sprig(s) rosemary, needles only
• 4 sprigs of basil, leaves roughly chopped
• 200 ml dry white wine
• 25 ml soy sauce
• Water
• Salt and pepper to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

goes well with truffled potato gratin

Rinse the skin or its fat in a pan, then sear the thighs and wings. Set the wings and thighs aside. Brown the carcasses in the same pan (in the fat), add the onions, leeks, and celery, and cook until well browned. Deglaze with the white wine and soy sauce; reduce by half. Add the herbs, top up with 400ml water, season with pepper, and simmer for about 20 minutes. Top up with water if necessary; the final sauce/stock should be about 300ml. Preheat oven to 220°C (top/bottom heat). Remove the carcasses and strain the resulting stock through a sieve. Reheat the stock, season with salt and pepper, and thicken slightly if necessary. Place fillets, thighs, and wings in a greased casserole dish and braise for approximately 15-20 minutes in a preheated oven at 220°C, turning on the broiler function for the last 5 minutes. Pour over the reheated stock, and it’s done. Pairs well with truffled potato gratin (in my recipes).