Guinea Fowl, Fondant Potatoes and Ardennes Salad Recipe

Ingredients:

• 2 guinea fowls
• 8 large potatoes, peeled and cut into cylinders using a round cookie cutter
• 4 cups of chicken stock
• 2 cups of mixed salad greens
• 1 cup of blanched green beans
• 1/2 cup of cherry tomatoes
• 1/4 cup of diced bacon
• 1/4 cup of diced red onion
• 1/4 cup of diced apple
• 1/4 cup of crumbled blue cheese
• 3 tablespoons of grainy mustard
• 3 tablespoons of honey
• 3 tablespoons of balsamic vinegar
• 1/4 cup of olive oil
• Salt and pepper to taste

Instructions:

Preparation:

1. Preheat oven to 375°F.
2. Pour chicken stock into a pot and bring to a boil.
3. Peel potatoes and cut them into cylinders using a round cookie cutter.
4. Once chicken stock has come to a boil, reduce heat to low and add the potatoes. Simmer for 15-20 minutes until the potatoes are tender.
5. While the potatoes are cooking, rinse the guinea fowls with water and pat them dry with paper towels. Then season with salt and pepper.
6. In a large pan, heat the oil over medium heat. Add the guinea fowls and sear them until brown on all sides. Then put the guinea fowl into a baking dish and place in the oven for 25-30 minutes or until fully cooked.

Ardennes Salad:

1. In a large bowl, mix together the mixed salad greens, blanched green beans, cherry tomatoes, diced onion, diced apple and crumbled blue cheese.
2. In a separate small bowl, whisk together the grainy mustard, honey, balsamic vinegar, olive oil, salt and pepper.
3. Pour the dressing over the salad and toss well.

Fondant Potatoes:

1. Remove the potatoes from the pot and pat dry with paper towels. Reserve the chicken stock for later use.
2. In the same pan that you used to cook the guinea fowl, heat some olive oil over medium-high heat.
3. Place the potatoes in the pan and cook for 3-4 minutes on each side until they are golden brown.
4. Add some of the reserved chicken stock to the pan and let it simmer for a minute or two.
5. Keep basting the potatoes with the liquid in the pan until all of the stock has been absorbed by the potatoes.

Serving suggestions:

Arrange the guinea fowl on a serving plate with the fondant potatoes and the Ardennes salad on the side. Drizzle some of the remaining chicken stock over the guinea fowl for extra flavor. Serve hot and enjoy!

Verdict:

This guinea fowl meal is a perfect combination of flavors. The tender and perfectly cooked guinea fowl, paired with the savory fondant potatoes and the refreshing Ardennes salad is simply to die for. The salad is the perfect light side dish to the hearty meat and potatoes. Overall, this dish is a show-stopper, one that will leave your guests truly impressed.