Guinea Fowl Escabeche
Main Dishes • Swedish
Description
Guinea Fowl Escabeche
Ingredients
- Guinea Fowl Breast 2 pieces
- Carrot 0 oz
- Leek 0 oz
- Bay leaf 2 pieces
- Spices 0 oz
- Champagne Vinegar 0 fl oz
- Dry White Wine 0 fl oz
- Garlic 1½ heads
- Olive Oil 0 fl oz
- Chicken Broth 0 fl oz
Step-by-Step Guide
Step 1
Take two guinea fowl breasts weighing between 180–220 grams each. The 'Supreme' breasts, with skin and the first wing phalanx, are the best choice. Season with salt, brush with olive oil, and grill or pan-fry them until they are half-cooked.
Step 2
Cut an unpeeled head of garlic in half, through all the cloves. Coarsely chop the carrot and leek. In a preheated skillet, first sauté the head of garlic until golden brown. Then add two to three cloves of garlic and lightly brown them as well. Finally, add the carrot and leek.
Step 3
Pour white wine and broth over the vegetables and let it simmer a bit. Add a bay leaf and allspice to the pan, then pour in the vinegar. Keep it on the heat for a minute, then add the olive oil. Let it reduce for another three minutes.
Step 4
Add the partially cooked guinea fowl to the boiling mixture of wine, broth, vinegar, and oil. It will finish cooking in three to four minutes on the skillet. Then, remove the skillet from the heat and let it cool.
Step 5
Before the guinea fowl can be served, it should spend at least ten hours in the refrigerator — in the same marinade it was prepared in. Moreover, the longer the bird marinates — one day, two, or even three — the more flavorful it will become.
Step 6
Serve the escabeche cold, plating the guineafowl and vegetables on a plate and drizzling with the marinade on top. For an extra kick, you can add a couple of green chili pepper pods to the dish.
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