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Roasted Guinea Fowl in Butternut Squash with Stewed Portobellos, Cranberries & Ricotta

  • Preparation:
    30 minutes
  • Cooking:
    40 minutes
  • Servings:
    4
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Marie-Pier Moreau-Morin
Marie-Pier Moreau-Morin Chef Le Richmond restaurant, Griffintown sector, Montreal

Ingredients

Guinea Fowl

  • 8 cups (2 liters) water
  • 1/2 cup (100 g) kosher salt
  • 1 whole guinea fowl
  • Olive oil as needed
  • Salt

Sauce

  • 2 cups (500 ml) unsweetened pure cranberry juice
  • 2 cups (500 ml) chicken broth
  • 3 tablespoons (45 ml) cornstarch
  • 3 tablespoons (45 ml) water
  • 2 tablespoons (30 ml) butter

Ricotta

  • 3 large shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon (15 ml) olive oil
  • The juice and zest of a lime
  • Salt and pepper, milled
  • 1/4 cup (60 ml) cranberry vinegar or white balsamic vinegar
  • 1/2 cup (125 ml) unsweetened pure cranberry juice
  • 430 g of ricotta (1 container)
  • 2 tablespoons (30 ml) chopped fresh sage

Roasted Squash

  • 1 butternut squash
  • Olive oil as needed
  • 4 large Portobello mushrooms cut into 3/4 inch (2 cm) pieces
  • 2 cups (500 ml) fresh cranberries
  • 1/4 cup (60 ml) chicken stock
  • 2 tablespoons (30 ml) of butter
  • 3 tablespoons (45 ml) chopped sage
  • Salt and pepper from the mill

Preparation

Guinea Fowl

  1. Bring water to a boil and dissolve the salt.
  2. Cool completely.
  3. Put the guinea fowl in boiled salted water (brine) refrigerate for 2 to 3 hours.
  4. Remove 30 minutes before cooking, blot and allow meat to temper.
  5. Preheat the oven to 185 °C (365 °F), brush the guinea fowl with olive oil & salt on the surface and place in a roasting pan.
  6. Bake for about 45 minutes or until a thermometer inserted into the flesh of the thigh reads 73 °C. Put the squash in the oven at the same time as the guinea fowl (go to the Roasted Squash section of the recipe).

Sauce

  1. In a saucepan, bring the liquids to a boil and reduce until the mixture gives 3/4 cup.
  2. Mix the cornstarch with the water, add to the sauce and cook for another 2 minutes.
  3. Remove from heat and stir in butter while whisking. Reserve.

Ricotta

  1. Sweat the shallots and garlic without staining in the olive oil.
  2. Add zest and lime juice.
  3. Season and add vinegar and cranberry juice.
  4. Reduce the liquid to almost dry and allow to cool.
  5. Add the sage and the cooled ricotta mixture.
  6. Correct seasoning as needed and reserve.

Roasted Squash

  1. Wash the squash and split it in half lengthwise. Remove the seeds.
  2. With the tip of a paring knife, mark the flesh, season and oil.
  3. Put in the oven at the same time as the guinea fowl.
  4. In a skillet over high heat, lightly comb the mushrooms through a little olive oil, add the cranberries and cook another 3 to 4 minutes.
  5. Add the chicken stock, butter and sage.
  6. Season and prepare the preparation in the hollow of the hot squash.
  7. Serve the squash with the guinea fowl. Serve the meat with the ricotta sauce.

Note :

The rest of the ricotta mixture can be used on croutons. As an appetizer, for example.