Wild mushroom stuffed guinea fowl - Gressingham Foodservice

With pommes dauphine, confit leek, king oyster mushroom and tarragon sauce supreme

Ingredients

Butterfly the breast open, careful not to cut all the way through. Place skin side down on sheet of cling film.
Pipe the mousse mix along the length of the breast, fold over to encase and roll tightly with cling film into a ballotine.
Vac on full, with multiple in a bag and submerge in water bath set to 63°C for 90mins.
Remove from water bath and chill on ice. Store vac packed or unwrapped ready for service.

Roughly chop a tub of mixed wild mushrooms and pan fry ion large pan with a little oil on high heat to colour and cook. Drain off onto j-cloth.
Blitz cooked mushrooms in food processor to chop finer but not as fine as duxelles, chill.
Separately blitz 5 raw, skinless chicken breasts with 5 egg whiles in food processor till smooth. (Scrape down sides regularly and make sure it stay cold).
Whist blitzing, drizzle in 500ml double cream.
Pass through tamis if required and chill in a bowl over ice as quickly as possible.
When everything is cool; fold the mushrooms into the chicken mousse with ¼ bunch chopped tarragon and chives. Season with salt and pepper.
To check the flavour and seasoning, pan fry some of the mousse before piping into the Guinea Fowl.

Bake whole large potatoes till completely cooked, scoop out the cooked potato from the skin and rice. Then mix into a smooth mash potato, chill.
Bring the water, butter, sugar and salt to the boil.
When boiling dump in all the flour and mix by hand over a medium heat. (Same technique as choux pastry)
Cook out for 5-10mins, beating all the time.
Put straight into a stand mixer with paddle attachment or food processor. Mix on high for 5mins.
When cooled slightly add the eggs, one at a time, and continue to mix till completely cool.
Weigh the quantity of pastry and mix in the same quantity of dry mash till smooth.
Roll into 20g balls.

Bring reduced chicken stock to the boil with a thirds equivalent of double cream (eg, 300ml chicken stock plus 100ml double cream).
Add fresh tarragon sprig and reduce to required consistency.
Pass through chinois to remove tarragon, chill.

Using large whole leeks. Trim, and thoroughly clean.
Vac on full in large bag with generous drizzle of olive oil, fresh thyme, tarragon, rosemary, garlic, and salt.
Steam at 100°C or boil in the bag for approx. 20 mins (depending on thickness of leeks). You want them to be tender but not falling apart.
Chill on ice. Remove from bag and cut into baton portions and re-vac in individual bags.

Season and fry the cooked Guinea Fowl on a medium heat with a little oil. Colour all over.
Season then add the king oyster to the pan with the Guinea Fowl and cook in 180°oven for 5-8 mins till hot throughout.
At the same time, reheat the leek by adding the bag to a pan on hot water. Leave till ready to plate.
Fry the pommes dauphine in a deep fryer at 180°C for about 5 mins till golden all over. Remove onto paper towel and season.
Heat the sauce supreme inn a small pan, bring to the boil to ensure emulsified.
Finish the Guinea Fowl with thyme and foaming butter. Rest somewhere warm for 5mins before serving.
Remove the leek from the bag and cut into three even rounds, finish with sea salt.
Cut the ends off the Guinea Fowl and cut into two even pieces.
Plate the Guinea Fowl first then evenly space the leeks and dauphine around. Place the mushroom in the centre (scored side up) and finish with sauce.