Recipes

Roast Guinea Fowl with Morel Mushrooms, Heritage Carrots, Confit Potatoes and Bushmills Whiskey Cream Sauce

This recipe was provided by Chris Moran the Head Chef at The Bushmills Inn in County Antrim.

Difficulty medium
Preparation Time 10 minutes
Cooking Time 20 minutes
Servings 4
Main Ingredients
  • 2 whole guinea fowl
  • 2 heritage carrots
  • 100g Savoy cabbage
  • 6 asparagus spears
  • 16 morel mushrooms
  • 200g button mushrooms
  • 50g oyster mushrooms
  • 2 large Maris Piper potatoes
  • 500g duck fat
  • 50g breadcrumbs
  • Butter
  • Thyme
  • Garlic Puree

Main Instructions
  1. Cut the Maris Piper potatoes into cylinder shapes and parboil.
  2. Roast in a pan with hot butter
  3. Add salt and pepper and thyme and roast slowly over a slow heat.
  4. Cut the Savoy cabbage and peel the asparagus and blanch in hot water in separate pots.
  5. Blanch the heritage carrots in chicken stock.
  6. Dice the shallots and pan fry them with the morel mushrooms, adding a small teaspoon of garlic puree.
  7. Slice the button mushrooms and pan fry them with butter, salt and pepper and thyme.
  8. Add a dash of double cream and place in a blender.
  9. Pass through a light sieve, ready to pour over the guinea fowl.
  10. (2nd instructions)
  11. To make the stuffing for the ballotine, sweat down the following:
  12. Diced morel and oyster mushrooms
  13. 50g of shallots
  14. ½ clove of garlic
  15. 50g butter
  16. 50g breadcrumbs
  17. A sprig of thyme.
  18. (3rd instructions)
  19. To prepare the ballotine:
  20. Bone out the thigh and stuff with the mix above
  21. Roll in cling film and then poach in chicken stock for 12 minutes
  22. Take out of the cling film and let cool
  23. Pan fry on a medium heat, season the legs and breast and let them caramelize.
  24. Place in an oven at 180 degrees for 7 minutes and then rest for 4 minutes.
  25. Slice and serve with the potatoes, vegetables and Bushmills Whiskey cream sauce.
  26. (4th instructions)
  27. Take the guinea fowl off the bone and portion up.
  28. Chop up the carcass and dice the shallots and sweat down with garlic until lightly brown.
  29. Add the Bushmills Whiskey and reduce by two thirds.
  30. Add the chicken stock and reduce by half.
  31. Finally add the double cream and reduce by a further half.
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