Guinea Fowl & Duck Roast
Serving Size : 2 Preparation Time :0:20
Categories : Main Meal Cuisine: "French Style"
1 large duck breast, skin and all sinew removed
2 small guinea fowl breasts, skin and all sinew removed
1 boudin blanc sausage
6 slices smoked magret duck
8 fluid ounces home made duck, chicken or beef stock
1/2 ounce flour
1/2 ounce butter -- softened
Check all traces of membrane and fat are removed from the poultry. Place on a board, cover with film and flatten using a rolling pin or smooth mallet until they approximately the same size and shape. Try to ensure they are the same width as the boudin sausage.
Remove the skin from the boudin sausage and the fat from the smoked duck.
Lay the duck on a board, top with the guinea fowl, cut the sausage in half lengthwise and stuff with the smoked duck.
Place the sausage at the narrowest end of the duck and roll up firmly. Tie together with string.
Weigh, roast at 180oC for 20 minutes per pound plus an extra 15 minutes. Use a meat thermometer if available.
When cooked remove from the oven onto a warm plate, remove the string and cover with foil in a warm place whilst deglazing the pan.
Pour off any fat, add the stock and simmer for a few minutes. Blend the butter and flour into a smooth paste and add to the stock, bring to the boil ensuring there are no lumps.
Carve the meat into about 6 slices. Serve.
Start to Finish Time: "1:40"
|
|