Roast Guinea Fowl
created by Iron Chef French II, Hiroyuki Sakai
Battle Guinea Fowl
reverse-engineered by David J Rust

Ingredients:

Steps

1. Lightly flour and salt the three large pieces of foi gras and then place them in a skillet over medium-high heat. Brown them thoroughly on all sides and set aside. Reserve the liquid fat that renders out of the foi gras.

2. Once the foi gras is cool enough to work with by hand, stuff the pieces into the empty cavity of the whole guinea fowl. This can be done roughly as it isn't too important to maintain shape.

3. In a hot skillet over medium-high heat, add the reserved fat and brown the stuffed guinea fowl as well as the 4 thigh/leg pieces. Each side should be equally browned.

4. De-glaze the skillet with the red wine and veal stock. Simmer and reduce for about 10 minutes, occasionally basting the guinea fowl meat with the sauce. Remove and place in a roasting dish.

5. In a separate roasting dish, place the onion, walnuts and mushrooms. Season them with salt and pepper, and drizzle all of them with the two oils.

6. Place both roasting dishes into a heated, 400 degree oven for a half hour.

7. Once cooked, remove both roasting dishes from the oven and place on a serving platter, arranging the meat in the center with the garnishes around it. Use the onion to plug the hole where the foi gras stuffing resides. Top with the fresh cillantro. Carve table-side to serve.

Serves 6 as a medium entree.

Iron Chef Notes:

This dish was served with a gravy that wasn't really described. Like with Sakai's White Meat and potato dish, it was not shown in preparation nor were any of its ingredients revealed. I'm afraid I have no guesses as to its composition save that its color was a deep brown.

Sakai used a platter that the commentators thought was too small; so try and use a bigger one. Also, he used a small sword, or sabre, as a large skewer to hold the onion in place over the stuffed cavity. This was only done once everything was cooked and it ended up looking very regal.