Thursday, March 5, 2009

Sous Vide Guinea Fowl "Loin"

This dish was just thrown together tonight after I was experimenting with making a sous vide guinea hen loin for the upcoming JBF dinner. I wasn't sure how to incorporate the whole bird at first, in fact I called Matt and was very skeptical about how we could do this without a lot of waste. He suggested a mousse, so I did just that.
I made a very classic mousse with the leg meat, egg white, yolk salt,pepper and heavy cream. I then stuffed the breast with the mousse, used Activa to bind the skin around the loin and then I cooked it sous vide for aprox. 30 minutes at 65C. I made a quick stock using the remaining bones, and made a guinea fowl glace while the loins were cooking.
Once the meat was done cooking,I then seared off the loin in a little butter and olive oil to get the skin real crispy. Let it rest a couple of minutes and sliced open the bird. BEAUTIFUL! The texture was perfect, In fact the mousse was much better than I thought it would turn out. A perfectly crispy skin and extremely moist interior.
The whole crew had gone home for the evening and the kitchen was clean, so I grabbed what was readily available, some English peas and black trumpets.
Very happy with the results with this one after the first try.

1 comment:

Kristina said...

Hi Richard,

I went to high school with your wife Nicole. We recently touched base again through Facebook. As it turns out, I have a blog (, more about my and my husband's daily life, but also about our recent restaurant outings and food habits (we recently joined two CSAs and are trying to go "localvore" for an entire upcoming month. Nicole happened to be reading it one day and realized that we have a lot in common. I would love to stop by your restaurant some day and was excited to hear from Nicole about your JBF upcoming event. We are going to be out of town that weekend, so we won't be able to make it, but it sounds fantastic! Anyway, just wanted to drop a line to introduce myself. Hopefully, we can check out your restaurant sometime soon.