White Meat in Shredded Potatos
created by Iron Chef French II, Hiroyuki Sakai
Battle Guinea Fowl
reverse-engineered by David J Rust

Ingredients:

Steps

1. In a skillet, saute the diced guinea fowl meat in the butter until it gets slightly brown.

2. Mix the cooked meat with the uncooked rice, salt and water into a rice cooker along with the bamboo shoots. Cook until done.

NOTE: If you have no rice cooker, this can be done on the stove top by covering the rice with water to a depth of about a half inch. Bring it to a simmer and cover, cooking for about 12 minutes. Let stand for 5 minutes.

3. Take the guinea fowl breast meat (you should have 6 pieces; 3 breasts cut in half -lengthwise- each), season with salt and saute in a tablespoon of olive oil until lightly browned. Remove from the heat.

4. Spread both sides of each breast piece with the mustard and evenly coat them in the parsley. Wrap equal amounts of potato around these mustard-coated pieces of meat and shape them into little, oblong shapes using plastic wrap. Refrigerate for 15 minutes.

5. Remove the wrapped breast meat from the refrigerator and saute them gently in the canola oil. Lightly season with salt after draining the potatos on paper towels or a draining rack.

6. Plate the dish by creating a dais of the finished rice dish on the bottom (1/6th of the rice per person) and place one of the potato-wrapped breast meat slices on top of this.

Serves 6 as a medium appetizer.

Iron Chef Notes:

This dish was served with a sauce that was described as slightly sour in flavor that complimented the sweet moistness of the guinea fowl meat. Sadly, it was not shown in preparation nor were any of its ingredients revealed. I can guess at many things and -knowing Iron Chef Sakai's love of color- I'd guess that he chose a sour fruit with which to make the accompanying sauce. However, this is only a guess.

Also, Iron Chef Sakai did not seem to use Dijon mustard; the most famous mustard that I've seen used in French cusine. This was definitely a very yellow type of mustard. Of what variety it was, though, I have no idea.