This dish is also fantastic using chicken instead of guinea fowl.
If you’re missing a thing or two, tick the items you need to add to your shopping list.
Who’s doing the shopping?
Send the shopping list straight to their inbox.
What to do
For the roasted guinea fowl
1. Heat the chicken stock with the vegetables and spices in a large pan to 80°C, using a thermometer
2. Poach the whole bird in the stock for 8-10 minutes, then remove and dry the skin with a cloth (poaching the bird seals in the moisture)
3. Preheat the oven to 180°C
4. Brown the guinea fowl in a pan until golden. Add garlic and thyme and place the pan in the oven for a further 5 minutes
5. Remove from the oven and place on a resting rack until ready to carve
For the beetroots, quince and sprouts
1. Place the beetroots in an oven proof tray; season with salt and a touch of veg oil. Cover with tin foil and bake at 170°C for 15 minutes. Once cooked, rub off the skins and place to one side until ready to serve
2. Wrap the quinces in foil and place them in the oven at 170°C for 20 minutes until slightly soft but still holding their shape. Allow to cool then finely dice
3. Prepare the Brussels sprouts by removing the root, then peel off the leaves, keeping them whole
For the sauce
1. Sweat off the shallots, garlic and bacon for a few minutes (lightly fried until the onions are translucent)
2. Deglaze the pan (by dissolving the brown residue) with the white wine; reduce by two-thirds then add the guinea fowl stock
3. Reduce till thickened slightly. Season to taste
1. Blanch the Brussels sprout leaves in salted boiling water for 20 seconds. Remove and brush lightly with olive oil
2. Warm the beetroots; lightly season and brush with oil
3. Serve slices of breast and one leg per plate
4. To finish, add the diced quince to the heated sauce for just the last minute, and pour on the bird
Try David’s modern Australian creations at Pure South Dining at Melbourne’s Southgate.