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MKRSA Recipe: Confit Guinea fowl with leek risotto

News
20 August 2017
Like the look of Rein & Rowan's Confit Guinea Fowl with Leek Risotto? Get the recipe here.
MKRSA Recipe: Confit Guinea Fowl with Leek Risotto

Ingredients:

Stock:

  • 1kg Guinea fowl wings
  • Oil to fry
  • butter to fry
  • 1 Onion, roughly chopped
  • 2 Carrots, roughly chopped
  • 3 Celery stalks
  • 2 Bay leaves
  • 1.5 litres of water

Guinea Fowl:

  • 10 guinea fowl drum & thigh
  • 4 guinea fowl breasts
  • 1 cup salt
  • 1 cup castor sugar
  • 1.5 litre truffle olive oil
  • 1/2 litre rendered duck fat
  • 4 sprigs roasemary
  • 4 garlic cloves, crushed
  • 5 peppercorns
  • 3 bay leaves

Risotto:

  • 3 leeks, cleaned and finely chopped
  • 2 garlic cloves, finely diced
  • 1 lemon, zest & juice to taste
  • 1kg arborio rice
  • 1/4 cup wine
  • seasonal vegetables, cut in half
  • 250g exotic/oyster mushrooms, fried
  • 4 confit guinea fowl breasts, chopped up
  • 1 micro herbs, red & green to garnish
  • Parmesan shavings
  • Streaky bacon, crispy fried and chopped for garnish

Method:

For the guinea fowl confit, coat the pieces in salt and sugar and set aside.
For the stock, fry the guinea fowl wings in a hot stock pot with oil and butter.
Once golden, add the rest of the ingredients:  onion, carrots, celery and bay leaves, and then add water.
Bring to the boil and let this simmer for at least one hour.
Rinse salt and sugar off the guinea fowl and pat dry.  Place in a deep roasting dish, heat the duck fat to make it liquid.  Then add the truffle olive oil, duck fat, rosemary, garlic cloves, peppercorns and bay leaves. Place a sheet of wax wrap inside the roasting dish, covering it completely.  Place in the oven at 160°C for 25 minutes.  Reduce the heat after 25 minutes to 120, and cook until the flesh comes away from the bone (approximately 1 – ½ hours, dependent on the weight of the game bird).
Strain the stock and discard the vegetables.
Use some of the above stock and reduce to make the sauce.
Salt & pepper the vegetables and roast in the oven.
Fry the mushrooms in butter and set aside
Place the guinea fowl on a roasting rack inside a pan and grill in the oven at 180°C or until you have colour on the skin. Remove from oven and set aside in a warm place. Take the guinea fowl breasts and chop up.
Fry the leeks and garlic in olive oil. Add the Arborio rice to the pan and let it toast. Then deglaze the pan with the wine and start adding the stock, bit by bit, while stirring the rice.  Keep on doing this and adding stock until the risotto is al dente. Now stir in the chopped up guinea fowl breast.
To plate:  Place the risotto in a bowl, top with some crispy bacon, parmesan and green micro greens. Dish the roasted vegetables, topped with the mushroom and place the guinea fowl leg and thigh on top and garnish with red micro herbs.

10 SERVINGS