Sous vide guinea fowl terrine

Ingredients

• 3 guinea fowl
• 100 g of duck fat
• 1 garlic clove
• 2 sprigs of thyme
• 20 g of flat-leaf parsley, julienned
• 250 g of red cabbage, shredded
• 60 g of salt
• 100 ml of red wine
• 100 g of golden caster sugar
• 250 ml of Cabernet Sauvignon vinegar
• 1/2 bay leaf
• 1 onion, chopped
• 1/2 leek, chopped
• 1 garlic clove, crushed
• 1 carrot, chopped
• 1 sprig of parsley
• 1 black peppercorn
• 250 ml of orange juice
• 15 g of Ultratex
• 15 g of caster sugar
• 8 red chicory leaves
• 1/2 red onion, sliced
• 1 handful of frisée lettuce
• 8 baby chard leaves
• 8 orange segments
• 1 handful of walnuts, chopped
• 1 handful of coriander cress

Instructions

1. 1

   Preheat a water bath to 72°C

2. 2

   Remove the legs and breasts from the guinea fowl and reserve the carcasses. Place the legs in a vacuum bag with the duck fat, seal in a chamber sealer and cook for 24 hours

3. 3

   To make the pickled red cabbage, mix the cabbage with the salt and leave to marinate for 2 hours. Rinse for 20 minutes or so in cold running water, then pat dry and set aside

4. 4

   Pour the wine into a sauté pan, bring slowly to the boil and reduce by half. While still hot, pour in the sugar, allow to dissolve then add the vinegar and cabbage. Pour everything into a kilner jar, add the bay leaf and leave to pickle

5. 5

   Chop the guinea fowl carcasses and place in a deep saucepan with the rest of the stock ingredients. Cover with water, bring to the boil then reduce to a simmer and cook for 3 hours. After this time, pass the stock through a fine sieve into a clean pan and reduce by three quarters. Chill in the fridge

6. 6

   The next day, remove the legs from the water bath and leave to cool

7. 7

   Preheat the water bath to 62°C

8. 8

   Place the guinea fowl breasts in a vacuum bag with the thyme, garlic and stock. Seal in a chamber sealer, cook for 1 hour then leave to cool. Once cool, chop the meat

9. 9

   Drain the guinea fowl legs and pick the meat from the bones into a bowl. Season with salt and pepper to taste

10. 10

    Line a terrine mould with a double layer of cling film and press in the filling, alternating between breast and leg meat. Sprinkle the julienne parsley over each layer

11. 11

    Wrap the terrine in the cling film and use a weight to press it down. Chill in the fridge overnight

12. 12

    To make the orange gel, add all of the ingredients to a blender and blitz until thickened and smooth

13. 13

    To serve, use a sharp knife to carve the terrine into 8 slices. Place a slice onto each plate and top with a baby chard leaf. To the side of the terrine, dot the orange purée, add the orange segments and arrange the red onion slices, frisée, coriander cress and chopped walnuts