Thyme Guinea Fowl Escabeche
⏳ Time
45 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
The best choice for this dish is the breast of guinea fowl with skin and the first wing phalanx.
Ingredients
- Guinea Fowl Breast - 2 pieces
- Carrot - 3.5 oz
- Leek - 3.5 oz
- Mild Chili Spice - 1 piece
- Garlic - 2 heads
- Champagne Vinegar - 1 fl oz
- Dry White Wine - 1 fl oz
- Olive Oil - 3 fl oz
- Chicken Broth - 1 fl oz
- Thyme - 1 stalk
- Bay leaf - 2 pieces
- Allspice berries - 0 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Season two guinea fowl breasts weighing 180–220 grams each with coarse sea salt and drizzle olive oil over both sides. For best results, marinate the breasts in olive oil for half an hour, ensuring that the skin side is well saturated.
Step 2
While the guinea fowl is marinating, chop the vegetables: cut the carrots into thick sticks, similar to French fries, and trim the leaves off the leek, using only the white stalk. Slice it diagonally into large pieces, about 2 cm thick.
Step 3
Wash the garlic, separate one head into cloves (you'll need about 6–8 cloves) — it's not necessary to peel them if the skin is not very thick. Cut the second head (also unpeeled) crosswise with a sharp knife through all the cloves.
Step 4
Remove the guinea fowl breasts from the marinade and grill them until they are halfway cooked, turning occasionally. The skin should be crispy and golden, while the meat should remain slightly undercooked.
Step 5
In a heated skillet with olive oil, sauté the garlic (both whole cloves and halved) until golden brown, allowing it to infuse the oil with its aroma. Then add the carrot and cook over low heat, stirring for two minutes, before adding the chopped leek and continuing to sauté together for another three to four minutes.
Step 6
Pour white wine over the vegetables and wait for it to partially evaporate. Add broth and let it evaporate a bit as well. Toss in a bay leaf and allspice, then pour in sherry vinegar. Keep on the heat for a minute, then add a tablespoon of olive oil. Let it evaporate for another three minutes.
Step 7
Place the guinea fowl in the skillet with the vegetables; after about five minutes, the meat will be ready. Allow the dish to cool and put it in the refrigerator for at least ten hours — in the same marinade it was cooked in. The longer the bird marinates — one day, two, or even three — the more flavorful it will become.
Step 8
Serve the escabeche cold, arranging the guinea fowl and vegetables on a plate and drizzling with the marinade on top. Garnish the dish with a sprig of thyme, and for a bit of heat, add rings of green pepper.
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