Guineafowl w/ Fava Bean Puree & Shimeji Mushrooms
User Reviews
4.9
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Prep Time
35 mins
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Cook Time
4 hrs
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Additional Time
5 hrs
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Total Time
9 hrs 35 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Australian
Guineafowl w/ Fava Bean Puree & Shimeji Mushrooms
Description
The recipe for Guineafowl with Fava Bean Puree and Shimeji Mushrooms centers on careful preparation of the bird: the legs are confit in duck fat with herbs and spices until meltingly tender, while the breasts are pan-roasted to keep their juicy texture. Meanwhile, a puree made from dried split fava beans provides a creamy, legume-based base that adds subtle sweetness and richness. The use of fresh thyme, bay leaves, and whole peppercorns in the confit and jus develops complex savory notes. The fava bean puree contrasts with the texture of the guineafowl and mushrooms, creating a layered taste experience. The finished dish is completed by sauteed shimeji mushrooms to enhance umami flavor and textural interest. This combination is suited for a composed dinner plate highlighting seasonal and earthy ingredients.
The confit technique requires slow, low-heat cooking to gently break down the leg meat fibers, resulting in a tender outcome that falls from the bone easily. The breast’s pan-sear ensures a flavorful crust and moist interior. The puree, with added carrot, celery, onion, tomato paste, red wine, and chicken stock, integrates with the guineafowl flavors through slow simmering and blending. The dish benefits from resting the meat after cooking to develop best texture and flavor. Final pan-frying of the confit legs with butter and aromatic spices refreshes the crust before serving.
Serving suggestions naturally include plating the meat atop the fava bean puree with the sautéed shimeji mushrooms arranged to complement. The jus from the carcass can be spooned around the dish to add moisture and depth. This recipe makes an elegant main course for those interested in exploring game bird preparations paired with a satisfying, vegetable-forward puree. Attention to the step-by-step cooking ensures balanced textures and intensities of flavor on the plate.
Ingredients
- 1 guinea fowl whole
- 250 grams fava bean split, dry
- 400 grams carrot diced
- 400 grams onion diced
- 250 grams celery diced
- 200 grams tomato paste
- 800 milliliters red wine
- thyme fresh
- 2 liters chicken stock
- spelt grains
- dill
- bay leaf
- black peppercorns
- olive oil
- sugar
- duck fat
- 2 g xanthan gum
Instructions
- Separate the breasts and legs. Keep the carcass, wings and the feet for jus
Confit legs:
- Cut the end sections off and remove the thigh bones, rub the legs with salt and thyme and refrigerate for 4 hours.
- Wash the legs in cold water and pat dry.
- Place the legs in a baking dish and cover with melted duck fat.
- Add 12 peppercorns, 2 thyme sprigs , 2 bay leaves , cover with a lid.
- Cook in 160° C/ 320° F oven for about 4 hours until meat falls off the bone.
- Remove from the oven and rest uncovered for one hour.
- Carefully remove the legs from duck fat. Using cling wrap shape the leg meat like a sausage.
- Rest till firm in a refrigerator.
- Pan fry in butter adding salt, pepper, Sichuan, thyme , before you serve.
Pan-roasted breast:
- Skin side down in a non stick hot iron pan season the breast and fry with thyme and garlic cloves for approx. 3 minutes.
- Turn the breast and cook for a further 2 minutes. Add a knob of butter and rest for 3 minutes.
- Carve before you serve.
Jus:
- 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.
- 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.
- Bring to a simmer over medium heat and skim off all the fat and impurities that rise to the top.
- Simmer over low heat , uncovered, until reduced to 1/4 of original amount.
- Strain through a fine mesh chinois , reduce again before serving.
Fava bean puree:
- Add 250gr (1 ½ cups) dry fava beans into 750ml ( ~3 cups) water.
- Add 4 tablespoons of sugar, 2 tablespoons of salt.
- Simmer until beans are soft.
- Move from heat and 100ml (3 ⅖ floz) extra virgin olive oil.
- Add 2 gr (3/4 tsp) xantana (xantam gum).
- Using a hand blender puree the mixture and rest for one hour.
- Add finely chopped dill before serving.
Shimeji mushrooms:
- Pan fried the mushrooms with butter, salt and black peeper.
To finish:
- Spoon one table spoon fava bean puree onto plate and smear with a small spoon.
- Place pieces of carved breast into center of the plate.
- Place confit leg,shimeji mushrooms, and toasted spelt grains around the breast.
- Finish with jus and cress leaves.
Notes
User Reviews
Overall Rating
4.9
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