Guinea Fowl with Black Rice and Apple Sauce

Main Dishes | Kazakhstani cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Guinea fowl served with black rice and apple sauce.

Ingredients

Black rice (imperial) - 5.3 oz
Water - 25 fl oz
Thyme - 0.1 oz
Olive Oil - 3 fl oz
Guinea Fowl Breast - 4 pieces
Apple juice with pulp - 8 fl oz
Butter - 0.9 oz
Pickled Apples - 1 piece

Step by Step guide

Step 1

Add the rice and thyme to boiling salted water. Cook the rice until tender, drain the water, add 25 ml of oil, and stir.

Step 2

Cut the guinea fowl into legs, leaving the breasts attached to the carcass.

Step 3

Marinate the poultry with salt, pepper, thyme, and oil. Roast in the oven at 356°F for 15–25 minutes. The legs will be ready sooner, so they should be taken out of the oven to prevent burning.

Step 4

Carefully remove the skin from the breasts, place it on parchment paper, put it in the oven, and dry it until it becomes crispy like chips. Transfer the roasted guinea fowl meat into a vacuum-sealed bag.

Step 5

Pour the apple juice into a saucepan, place it over heat, and reduce it by half. Then, while constantly stirring, incorporate the butter cut into medium-sized cubes to create an emulsion.

Step 6

Heat the guinea fowl in a sous vide to 154°F. If you don't have a sous vide, bring water in a pot to 154°F and immerse the bag with the meat for a couple of minutes.

Step 7

Place the corn salad on a plate, add rice, top the rice with guinea fowl, add julienned apple, drizzle with sauce, arrange crispy skin chips on top, and sprinkle with salt.