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Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce Recipe

Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce Recipe

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Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce

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Ingredients

Count

Nutrition

200

Calories

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Ingredients:

Serving

2 small bulbs fennel
2 small onions
1 large celery root, peeled
2 tart apples , such as granny smith, peeled and cored
2 small carrots, peeled
12 small red or fingerling potatoes, halved
1 large bulb garlic, separated into unpeeled cloves
kosher salt and freshly ground black pepper
1/4 cup plus 1 tbsp extra-virgin olive oil
2 guinea fowl (2 lb each)
1 bunch thyme or winter savory
1 cup fresh apple cider
2 tbsp unsalted butter
2 tbsp persillade

Directions:

Preheat the oven to 150 degrees F.
To make the vegetable flakes, set a mandoline over a large bowl. Slice 1 fennel bulb paper-thin, then slice 1 onion, 1/2 of the celery root, and 1 of the apples to the same thickness. Switch to a vegetable peeler, and working over the same bowl, peel 1 carrot into thin ribbons. Mix the vegetables and spread them evenly on a baking sheet. Place the sheet in the oven to dry the vegetables until completely brittle, about 2 1/2 hours. (If you have an oven with a convection function, this will shorten the drying time to 1 hour.)
Transfer the vegetables to the work bowl of a food processor fitted with the metal blade and pulse until reduced to flakes. Store, covered, at room temperature. This can be done 1 day ahead.
Preheat the oven to 400 degrees F.
To prepare the birds, halve the remaining fennel, onion, carrot, and celery root, then cut them again into several small wedges. Place them in a large baking dish along with the potatoes and garlic. Generously season with salt and pepper. Drizzle with 3 tablespoons of the olive oil and mix to coat.
Season the guinea fowl with salt and pepper inside and out. Stuff the cavities with whole sprigs of thyme. Rub them all over with the remaining 2 tablespoons of olive oil. Place the birds on the bed of vegetables. Roast, uncovered, for 45 minutes, basting occasionally with pan juices.
Cut the remaining apple into several wedges and add it to the roasting pan. Continue roasting and basting until the skin on the birds turns golden brown, another 20 minutes. Remove the birds from the oven, sprinkle them generously with dried vegetable flakes, then continue to roast until the juices run clear, another 10 minutes. Transfer the birds and roasted vegetables to a serving platter. Cover loosely with foil and let rest while preparing the sauce.
To make the pan sauce, pour the pan juices into a small saucepan. Skim and discard as much fat off the top as possible. Over medium-low heat, deglaze the roasting pan with the cider and simmer for 5 minutes, scraping the bottom of the roasting pan to loosen the browned bits. Add the hot cider from the roasting pan to the pan juices, and over high heat, reduce the liquid by half. Stir in the butter, season with salt and pepper, and pour it into a sauce boat. Sprinkle the birds and the vegetables with persillade. Carve the guinea fowl at the table and serve with the cider sauce.
To drink: Bergstrom Winery Pinot Noirs from Oregon have the necessary aromatics to stand up to this fragrant dish. Any single-vineyard Savigny les Beaune from Domaine Maurice Ecard in France would also pair well with the earthiness of the bird. -K.P.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	200.21 Kcal (838 kJ)
Calories from fat	127.57 Kcal
		% Daily Value*
Total Fat	14.17g	22%
Cholesterol	10.18mg	3%
Sodium	54.98mg	2%
Potassium	509.74mg	11%
Total Carbs	17.31g	6%
Sugars	6.98g	28%
Dietary Fiber	4.51g	18%
Protein	2.29g	5%
Vitamin C	30.2mg	50%
Vitamin A	0.7mg	23%
Iron	1mg	6%
Calcium	59.8mg	6%

Amount Per 100 g
Calories	112.82 Kcal (472 kJ)
Calories from fat	71.89 Kcal
		% Daily Value*
Total Fat	7.99g	22%
Cholesterol	5.73mg	3%
Sodium	30.98mg	2%
Potassium	287.24mg	11%
Total Carbs	9.75g	6%
Sugars	3.94g	28%
Dietary Fiber	2.54g	18%
Protein	1.29g	5%
Vitamin C	17mg	50%
Vitamin A	0.4mg	23%
Iron	0.6mg	6%
Calcium	33.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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