Guinea Fowl with Celeriac and Sherry Hollandaise Recipe
Guinea fowl is served both confited and roasted with celeriac and a sherry hollandaise in this comforting main course dish from Leroy chef Simon Shand.
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Cooking tools:
- Flexible boning knife
- Instant-read thermometer
- Carving knife
- Fine-mesh sieve
- Baster
- Chef's knife
- Cutting board
- Saucepan
- Oven
- Dish
- Aluminum foil
- Pot
- Roasting pan
- Baking sheet
- Spoon
- Plate
Ingredients
- 3 guinea fowl
- rock salt, for curing
- 500g of duck fat, (enough to cover the guinea fowl thighs)
- 4 shallots, thinly sliced
- 1 carrot, thinly sliced
- neutral oil, for cooking
- 500g of sherry
- 1l chicken stock
- 1 celeriac, peeled and chopped into eighths
- 1 sprig of thyme
- 400g of Swiss chard
- butter, for cooking
- 250g of butter
- 2 shallots, thinly sliced
- 1 head of garlic
- 500g of Amontillado sherry
- 6 egg yolks
- 1 dash of chardonnay vinegar
- 1/2 lemon, juiced
- salt to season
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