Roast Guinea Fowl Alsacian Style
From the one star french chef Patrick Asfaux
4.3/5 (7 votes)
Cooking time :
Total time :
2 guinea fowl, oven ready and seasoned
For the sauerkraut:
2 kg of raw sauerkraut
1 finely sliced onions
200g goose fat
In a small muslin cloth bag :
- 2 cloves
- 1 bay leaf
- 1 sprig of thyme
- 6 juniper berries
- 12 peppercorns
- 1/2 Litre of Alsace win + 1 Litre of water
- a 500g piece of smoked pork belly
- 16 mini French black puddings
- 16 mini French white puddings
- 16 mini Franckfurters
1) Start your oven at 180C (356F)
2) In a large cast iron pot, heat up a tablespoon of goose fat and sear your guinea fowl on all sides. Then put them in the hot oven for 15 minutes.
3) Meanwhile, wash off the sauerkraut several times in fresh water. Drain the excess water.
4) Take your pot out of the oven and take them out of the pot. Heat up the rest of the goose fat. Sweat off the onions for 5 minutes.
Add the white wine, the water, the pork belly, the little bag of spices, the and the sauerkraut. Lightly salt and cover with a sheet of greaseproof paper and a lid. Allow to cook in the oven for 1h30.
5) One hour into the cooking process add the birds to the cabbage, cover and put your pot back into the oven for 30 to 40 minutes.
6) 10 minutes before the end of the cooking of the guinea fowl, cook your mini sausages in some simmering water.
Take your guinea fowl out and carve them. Carve 8 thick slices into the pork belly.
Set the sauerkraut in the middle of a tray. Place your pieces of guinea fowl on the top of it along with slices of pork belly. Finaly, alternate by colour, the mini sausages all around the side of your tray.
Note that the guinea fowl can easily be replace by a couple of nice cornfed chickens, faisans or partridges.