Guinea fowl leg roulades with leek, tomato, vegetables mixed with lentils and radish seeds

Ingredients for 2 servings:

• 2 guinea fowl legs
• 2 tbsp chicken stuffing *
• 1 shallot(s)
• 100 ml red wine, dry
• 80 g sprouts, mixed (green lentils + radish)
• 250 ml chicken stock
• 80 ml port wine, white
• ½ stalk(s) leek, the white part
• 1 bunch of spring onions
• 1 Pepper
• 2 tomatoes (Roma)
• 2 tbsp olive oil
• butter
• Clarified butter
• Salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dice the shallot into tiny cubes, bring to a boil with the red wine, and simmer until all the liquid has evaporated. Be careful not to burn the shallots. Allow to cool. Bring the sprouts to a boil with about 100 ml of chicken stock, simmer gently for 20 minutes, and then strain through a sieve. The seeds should be cooked through but still have a bite. For the sauce, bring the port wine to a boil and reduce to a very small amount, then deglaze with 150 ml of chicken stock and reduce the liquid by half. Season with salt and pepper and stir in 1 tablespoon of ice-cold butter. For the vegetable side dish, quarter the leek lengthwise and dice. Cut the spring onions into diamonds about 1 cm long. Set the green part aside to shorten the cooking time. Deseed the peppers, cut into thin strips, and then dice. Peel, deseed, and dice the tomatoes. Debone the guinea fowl legs, spread the meat side down with the stuffing, and scatter the red wine shallots on top. Fold the edges in lengthwise, fold the thinner end up, and secure with a rolling pin or thread. Proper rolling like with beef or cabbage rolls is difficult here because of the very soft meat, which varies in thickness. Brown the roulades well all over in clarified butter, season with salt and pepper, and place the pan in an oven preheated to 120°C for about 20 minutes. Heat olive oil in a pan and sauté the peppers and leeks (without the green parts) for about 5 minutes over medium heat. Add 1 tablespoon of butter and melt. Add the sprouts and heat through, then stir in the leek greens and diced tomatoes. Season the vegetable mixture with a pinch of sugar, salt, and pepper. To serve, pour a layer of sauce onto the plates, slice the roulades diagonally, place them in the sauce and arrange the vegetables around them. * I made the stuffing using the recipe “Poultry stuffing, a mash with many culinary possibilities” from the database, but used chicken breast instead of turkey breast. The amount of stuffing is generous, so most of it will be left over. The rest can be used for other culinary purposes, such as being formed into small dumplings and fried, or used as balls in chicken soup, stuffed into cabbage rolls with bacon cubes, or mixed with finely chopped mushrooms to make small blini and fried in butter or bacon.