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Roasted guinea fowl, brussels sprouts, baby beets and quince recipe

A deliciously juicy dish, full of flavour and colourful veggies.

This dish is also fantastic using chicken instead of guinea fowl.

Serves: 2

Ingredients

Nothing beats using your own fresh produce or materials around the house.
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  • For the guinea fowl
  • For the sauce
  • For the garnish
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    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

  • To serve

  • 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.

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