Guineafowl w/ Fava Bean Puree & Shimeji Mushrooms

1. Separate the breasts and legs. Keep the carcass, wings and the feet for jus

Confit legs:

1. Cut the end sections off and remove the thigh bones, rub the legs with salt and thyme and refrigerate for 4 hours.
2. Wash the legs in cold water and pat dry.
3. Place the legs in a baking dish and cover with melted duck fat.
4. Add 12 peppercorns, 2 thyme sprigs , 2 bay leaves , cover with a lid.
5. Cook in 160° C/ 320° F oven for about 4 hours until meat falls off the bone.
6. Remove from the oven and rest uncovered for one hour.
7. Carefully remove the legs from duck fat. Using cling wrap shape the leg meat like a sausage.
8. Rest till firm in a refrigerator.
9. Pan fry in butter adding salt, pepper, Sichuan, thyme , before you serve.

Pan-roasted breast:

1. Skin side down in a non stick hot iron pan season the breast and fry with thyme and garlic cloves for approx. 3 minutes.
2. Turn the breast and cook for a further 2 minutes. Add a knob of butter and rest for 3 minutes.
3. Carve before you serve.

Jus:

1. Spread the bones, wings and feet in a single layer in a tray and roast in 200° C/ 392° F oven for around 1 hour until bones are deep colour.
2. Heat the vegetable oil in a stock pot and sauté onions, celery, carrots, leeks until caramelised. Add the red wine and reduce to syrup consistency. Add roasted bones, thyme, bay leaves, peppercorns and 2 liters (8 ½ cups) chicken stock.
3. Bring to a simmer over medium heat and skim off all the fat and impurities that rise to the top.
4. Simmer over low heat , uncovered, until reduced to 1/4 of original amount.
5. Strain through a fine mesh chinois , reduce again before serving.

Fava bean puree:

1. Add 250gr (1 ½ cups) dry fava beans into 750ml ( ~3 cups) water.
2. Add 4 tablespoons of sugar, 2 tablespoons of salt.
3. Simmer until beans are soft.
4. Move from heat and 100ml (3 ⅖ floz) extra virgin olive oil.
5. Add 2 gr (3/4 tsp) xantana (xantam gum).
6. Using a hand blender puree the mixture and rest for one hour.
7. Add finely chopped dill before serving.

Shimeji mushrooms:

1. Pan fried the mushrooms with butter, salt and black peeper.

To finish:

1. Spoon one table spoon fava bean puree onto plate and smear with a small spoon.
2. Place pieces of carved breast into center of the plate.
3. Place confit leg,shimeji mushrooms, and toasted spelt grains around the breast.
4. Finish with jus and cress leaves.