Roast guinea fowl breast with rabbit farce, confit leg and twice baked spinach souffle

Preparation time: 4 hours / Cooking time: 40 minutes / Serves: 4

INGREDIENTS:
2 whole guinea fowl (ask your butcher to remove breast and legs)

FOR THE FARCE:
100g cream cheese
1 rabbit, meat removed
1 clove of garlic (chopped)
100g toasted pine nuts
100g finely diced onions
5g chopped thyme

FOR THE SOUFFLE:
50g each of butter and flour
250ml milk
3 eggs (separated)
150g washed spinach
1 pinch paprika
100g breadcrumbs
1 tbsp Dijon mustard

FOR THE CONFIT:
2 each of carrots, celery sticks and bay leaves
1 onion
250g duck fat
5g fennel seeds

FOR THE JUS:
2 guinea fowl carcasses
2 carrots, celery sticks and bay leaves
1 onion
6 peppercorns
2 cloves of garlic
1 tbsp tomato paste
1 tbsp redcurrant jelly
250ml good quality red wine

METHOD:
1. Blend the rabbit meat and garlic in a processor. Add thyme, cream cheese and seasoning. Saute the diced onion and fold in with the pine nuts.
2. With a knife, make an incision into the guinea fowl breast and pipe inrabbit mixture. Seal with the inner fillet.

FOR THE SOUFFLE:
1. Melt butter in a pan. Add flour and cook for 1 min. Gradually beat in milk, then beat in egg yolks. Then saute the spinach and fold through the mixture.
2. In a separate bowl, whisk the egg whites until stiff, then fold in.
3. Butter 4 ramekins. Coat them with the breadcrumbs mixed with paprika. Fill with the souffle mixture and place into a deep tray 1/2 filled with water. Bake at 180C for 30 mins.

FOR CONFIT LEGS:
Roughly chop vegetables and place in a tray with the legs and other ingredients. Cover and place into 180C oven for 1 1/2 hrs, until meat falls from the bones.

FOR THE JUS:
1. Roast the guinea fowl carcasses with the root vegetables for 1 hr. Transfer to a large pan (discarding any oil).
2. Heat a roasting tray over stove. Deglaze with red wine and stir vigorously. Simmer, then add to the large pan. Add the rest of the ingredients, cover with water and simmer for 4 hrs.
3. Pass the liquid through fine sieve, reduce by two thirds, then season.

FINAL PREPARATION & SERVING:
1. Melt a knob of butter and a drizzle of olive oil in a saute pan.
2. Place guinea fowl breast (skin side down) into pan and cook for 2 mins. Place in baking tray with confit leg. Bake at 180C for 20 mins.
3. 15 mins before serving, place souffles back into oven. Rest for 5mins. Turn out souffles and pour the heated jus over the sliced breasts.

Chez Jules
71 Northgate Street, Chester CH1 2HQ
Tel: 01244 400 014