Dry-aged Guinea Hen, Mustard Fruits, and Green Cabbage

Adapted by StarChefs.com
January 2013
Yield: 2 servings

INGREDIENTS:

Brined Guinea Hen
1 whole guinea hen, thighs and breasts reserved
brine (3 percent salt)
1 head garlic, halved
5 sprigs thyme
2 bay leaves
black peppercorns
Guinea Hen Breasts
½ head garlic
2 sprigs thyme
1 bay leaf
olive oil
salt
black pepper
buttermilk
all–purpose flour
oil for frying
Mostarda
½ pound apples
½ pound pears
salt
1 ounce mustard oil
Chopped lovage
Cabbage
1 green cabbage
Hot Sauce
1½ kilograms pickled Aji dulce chili peppers
3 roasted bell pepper
10 grams citric acid, skins removed
900 grams white distilled vinegar
2 cloves garlic
xantham gum
water
sugar
salt

METHOD:

For the Brined Guinea Hen:
Slightly separate skin from guinea hen breasts. Add garlic, thyme, bay leaves, and peppercorns to brine. Submerge breasts and thighs completely in brine for 8 hours. Remove and dry on rack.

For the Guinea Hen Breasts:
Set CVap to 90°C on “moist heat” setting. Cook breasts on rack in CVap until they reach 135°F internal temperature. Cool completely. Put breasts in frying cage, and fry in 400°F oil. Remove meat and rest in hotel pan with seasoned butter.

For the Guinea Hen Thighs:
Cryovac thighs in vacuum-sealed bags with garlic, thyme, bay leaf, olive oil, salt, and pepper. Cook sous vide at 82.2°C for 2½ hours or until tender. Cool completely and remove thighs from bags. Pick meat from bones in large pieces and cut into ½-inch strips. Soak in seasoned buttermilk for 8 hours. Dredge in seasoned flour and fry at 350°F.

For the Mostarda:
Using a small Parisian scooper, scoop out balls from apples and pears. Compress them with mustard oil, salt, and lovage in a vacuum-sealed bag.

For the Cabbage:
Preheat convection oven to 300°F. Roast cabbage on a sheet pan for 6 hours or until completely tender (outside leaves should be burned). Cool and remove outer leaves. Cut inner hearts into wedges, keeping core intact.

For the Hot Sauce:
Split Aji dulce, toss in oil, and char briefly on a hot plancha. Mix with bell peppers, and citric acid. Purée with vinegar, garlic, and xanthan gum. Add enough water so it becomes a Tabasco viscosity. Season with sugar and salt to taste.

To Assemble and Serve:
Season and rub oil over Cabbage wedges, and quickly grill. Serve Breasts and Thighs with Mostarda, Cabbage, Hot Sauce, a small dollop of crème fraiche, and a few drops of mustard oil.