Guinea Hen Recipe

Prepare and brine (optional)

Pat the jointed guinea hen pieces dry. Season all pieces lightly with 1 1/2 tsp kosher salt and 3/4 tsp black pepper. If you have time, refrigerate covered for 1–2 hours to let seasoning penetrate (or brine briefly in salted water for 30 minutes, then rinse and pat dry).

Confit legs & thighs

Preheat oven to 275°F (135°C). In a small ovenproof dish or deep roasting pan, arrange leg and thigh pieces snugly. Add smashed garlic, thyme sprigs and bay leaves. Pour duck fat or neutral oil over pieces until just covered. Cover tightly with foil and bake 2 to 2 1/2 hours until meat is very tender and pulls from bone. Remove from fat and reserve fat for later use. Keep warm at low oven (200°F/95°C) or gently reheat before service.

Sear breasts

Heat 2 tbs olive oil in a heavy skillet over medium-high. Dry breast skin well and season with remaining salt and pepper. Score skin lightly. Sear skin-side down until deeply golden and crisp, 5–7 minutes, pressing to keep contact. Flip and cook 2–3 minutes for medium (internal temp ~150°F/65°C). Rest breasts 6–8 minutes before slicing thin crosswise. Rewarm confit pieces briefly in 350°F oven for 8–10 minutes to crisp exterior if desired.

Bloom saffron in 2 tbs hot water for 5 minutes. In a small skillet, melt 2 tbs butter over medium heat and sweat minced shallot until translucent, 2–3 minutes. Add corn kernels and cook 3–4 minutes. Transfer corn and shallot to a blender or food processor, add saffron water, heavy cream, 1/2 tsp salt and white pepper. Purée until very smooth. If too thick, add 1–2 tbs warm water or stock. Pass through a fine mesh sieve for extra silkiness. Keep warm in a small saucepan over low heat, stirring occasionally.

Combine white wine vinegar, water, sugar, salt and fennel seed in a small saucepan and bring to a simmer to dissolve sugar and salt. Remove from heat. Place thinly sliced fennel in a jar or bowl and pour hot pickling liquid over it. Let cool to room temperature, then refrigerate at least 30 minutes (up to 24 hours). Drain before plating.

Combine corn kernels, quartered cherry tomatoes, minced shallot, lime juice, chopped cilantro, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper in a bowl. Toss and let sit 10–15 minutes to marry flavors. Taste and adjust seasoning.

Blanch peas and lima beans in boiling salted water 1–2 minutes until bright and just tender. Shock in ice water, drain. In a skillet over medium heat, melt 1 tbs butter, add minced shallot and sauté 1–2 minutes until fragrant. Add diced red pepper and cooked peas/limas, toss until warmed through. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Place 1 tsp gelatin in 1 tbs cold water to bloom 5 minutes. In a small saucepan, combine white wine and chicken stock, bring to a simmer and add diced squash and cherry tomatoes. Simmer 3–4 minutes until squash is just tender. Stir in chopped tarragon and salt. Remove 1/4 cup of the hot liquid and whisk into the bloomed gelatin until dissolved, then whisk gelatin back into the pan. Cool slightly, then transfer solids and flavored liquid to a shallow container and chill until set, about 1–2 hours. Once set, cut into small cubes or use a small ring to form shapes for plating. Keep chilled until plating; bring to cool room temp briefly before plating so gelée is tender.

In a wide sauté pan, heat 1 tbs olive oil over medium. Add sliced garlic and cook 30 seconds until fragrant but not browned. Add greens and a pinch of salt, toss with tongs until just wilted, 1–2 minutes. Remove from heat and keep warm.

If using bones, roast bones at 400°F for 20–30 minutes until browned, then deglaze roasting pan with 1/4 cup white wine and scrape any browned bits. In a small saucepan combine roasted bone pan juices or prepared chicken stock with minced shallot and wine. Simmer until reduced to about 1 cup and slightly syrupy, 10–15 minutes. Add lemon zest and thyme leaves and simmer 1 minute. Strain into a clean saucepan, skim any fat, then swirl in 1 tbs cold cubed butter off heat to finish and emulsify. Season with 1/4 tsp salt and 1/4 tsp pepper. Keep warm.

Warm plates. Spoon a generous smear (about 3–4 tbs) of sweet corn saffron purée where you will place the protein. Arrange a portion of pea succotash beside the purée. Place one confit leg & thigh piece and a few slices of seared breast fan on top of the purée. Add a small spoonful (about 1–2 tbs) of corn & tomato relish near the protein and arrange 2–3 pieces of squash & tomato tarragon gelée. Tuck a small mound (about 1/2 cup) of wilted greens to the side and a few pieces of drained pickled fennel for brightness. Spoon 1–2 tbs lemon thyme jus around the plate and finish with microgreens or herbs and a lemon wedge. Serve immediately.

Timing note: Confiting legs can be done ahead and reheated. Prepare purée, relishes and pickles in advance. Sear breasts and finish jus just before service so everything is hot.