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.