Sous Vide Guinea Fowl Terrine | Recipe by sousvidetools.com
Sous Vide Guinea Fowl Terrine
Chris Holland Sous Vide Guinea Fowl Terrine Game
- COOK TIME: 48 Hours
- PREP TIME: 2 Hours
- DIFFICULTY: Medium
- SERVES: 8
- 3 guinea fowl
- 100g of duck fat
- 1 garlic clove
- 2 sprigs of thyme
- 20g of flat-leaf parsley, julienned
- Pickled red cabbage – see recipe
- Stock – see recipe
- Orange gel – see recipe
- 8 red chicory leaves, coarsely chopped
- 1/2 red onion, sliced
- 1 handful of frisée lettuce
- 8 baby chard leaves
- 8 orange segments, cut into thirds
- 1 handful of walnuts, chopped
- 1 handful of coriander cress
Pickled red cabbage
- 250g of red cabbage, shredded
- 60g of salt
- 100ml of red wine
- 100g of golden caster sugar
- 250ml of Cabernet Sauvignon vinegar
- 1/2 bay leaf
- 1 onion, chopped
- 1/2 leek, chopped
- 1 garlic clove, crushed
- 1 carrot, chopped
- 1 sprig of parsley
- 1 black peppercorn
- 250ml of orange juice
- 15g of ultratex
- 15g of caster sugar
- Sous Vide Water Bath
- Vacuum Pack Bags
- Chamber Vacuum Sealer
- Sauté Pan
- Kilner Jar
Back to Recipes
Recipe courtesy of chef Daniel Galmiche from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 72⁰C.
- To prepare the guinea fowl, slice off the legs and breasts. Place the carcasses and the breasts to one side and, using a chamber sealer, seal the legs inside a vacuum bag with the duck fat. Submerge the bag in the water bath and leave to cook for 24 hours.
- Next, make the pickled red cabbage. Toss the cabbage with the salt and set aside for 2 hours. After this time, place the cabbage under cold running water and leave to rinse for 20 minutes. Once the cabbage has been rinsed, remove as much water as possible by patting with kitchen paper.
- In a sauté pan, simmer the red wine until it has reduced by half, then add the sugar, stirring to dissolve. Next, pour in the vinegar, followed by the cabbage, and mix gently. Empty the pan into a kilner jar, place the half bay leaf on top and seal. Pickle until needed.
- For the stock, cut the guinea fowl carcasses into small pieces. In a deep saucepan, combine the chopped carcasses with the onion, leek, garlic, carrot, parsley and peppercorn and add enough water to cover the ingredients completely. Place the pan over a high heat. When the water starts to boil, turn down the heat and leave to simmer gently. After 3 hours, strain the stock through a fine sieve and place in a clean saucepan. Bring to the boil and cook until reduced to one quarter of its original volume. Refrigerate until required.
- After 24 hours, take the guinea fowl legs out of the water bath and set aside to cool.
- Preheat the water bath to a temperature of 62⁰C.
- Using a chamber sealer, seal the guinea fowl breasts inside a large vacuum bag with the thyme, garlic and stock. Place the bag in the water bath and leave to cook for 1 hour, then set aside to cool.
- Unseal and drain the vacuum bags containing the guinea fowl breasts and legs. Flake the leg meat off the bone into a small bowl and add salt and pepper to taste. Cut the breasts into small pieces and place in a separate bowl.
- To assemble the terrine, press two sheets of cling film into the mould, leaving a generous overhang around the edge. Cover the base of the mould with a layer of leg meat and scatter over some of the julienne parsley. Add a layer of breast meat on top, then some more parsley, then another layer of leg meat and more parsley and so on until all the ingredients have been used up.
- Cover the meat with the overhanging cling film and place a heavy weight on top. Leave the terrine to set in the fridge overnight.
- For the orange gel, place the juice, ultratex and caster sugar in a blender and pulse until the mixture thickens and becomes smooth.
- When you are ready to serve, lift the terrine out of the mould and remove the cling film. Slice into 8 portions.
- To serve, place 1 portion of terrine on each plate and top with a spoonful of pickled red cabbage and a leaf of baby chard. Beside the terrine, add a few dots of orange gel, interspersed with orange pieces, red chicory leaves and sliced red onion, and scatter over the frisée lettuce, coriander cress and chopped walnuts to finish the dish.