This recipe for guinea fowl with port sauce and blueberries can be mostly prepared a day in advance. It seems complicated as it has many steps, but if you read them carefully, it’s easy to follow.
Ask the butcher to cut the quails in half and remove the backbone and wings. Request to keep the bones removed from the quails.
In a small bowl, mix the chopped sage with the thyme and 1 tablespoon of salt and 1 teaspoon of pepper.
Dry the guinea fowl halves with a paper towel and coat with the herb mixture on both sides.
Arrange the guinea fowl skin-side up on a baking sheet and refrigerate, uncovered, for at least 12 hours.
Dry the bones and wings of the quails and place them in a medium pot with medium heat and olive oil. Cook until browned on all sides, about 8 minutes.
Add the chicken broth, chopped shallots, sage, and thyme sprigs. Lower the heat slightly and let it cook for 30 minutes. Strain through a fine-mesh sieve and refrigerate the broth for 12 hours or overnight.
One hour before roasting the guinea fowl, take it out of the refrigerator and let it come to room temperature. Place the oven rack in the center and preheat to 450 F or 230 C.
Melt 1 tablespoon of butter and brush the guinea fowl. Bake for 30 minutes. Let rest for 5 minutes before serving.
Prepare the sauce while the guinea fowl is roasting. Skim the fat off the broth prepared the day before with a spoon.
Heat 1 tablespoon of butter in a pot over medium heat. Add the shallots and cook, stirring constantly until the shallots are soft, about 2 minutes.
Add the flour and cook, stirring continuously until a paste forms.
Add the port and stir for 30 seconds, then add the prepared broth until it boils.
Lower the heat slightly and let it reduce for 5-8 minutes.
Add the blueberries and season with salt and pepper.
Serve the guinea fowl with the sauce on top and with rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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