Guinea Fowl Escabeche
1 serving
45 minutes
Escabeche made from guinea fowl is a delightful dish with Swedish roots that embodies the art of marinating. The tender meat of the guinea fowl, infused with the aromas of white wine, sherry vinegar, and spices, acquires a deep, rich flavor with a slight tang and spicy note. This cooking method allows the bird to become even juicier while the marinade adds zest. A special touch is the refrigeration process that reveals and deepens the flavor spectrum. The dish is served cold, allowing one to enjoy the harmony of marinade and meat tenderness. Escabeche pairs perfectly with spicy notes of chili pepper, creating a contrast of flavors. It is an exquisite treat for gourmets who appreciate the balance between lightness and richness.
1
Take two guinea fowl breasts weighing 180–220 grams each. The best choice is 'Supreme' breasts with skin and the first wing phalanx. Salt, brush with olive oil, and grill or fry until half-cooked.
- Guinea fowl breast: 2 pieces
- Olive oil: 30 ml
2
Cut the unpeeled garlic head in half through all the cloves. Chop the carrot and leek coarsely. In a heated pan, first fry the garlic head until golden. Then add two or three cloves of garlic and lightly brown them. Finally, add the carrot and leek.
- Garlic: 1.5 head
- Carrot: 50 g
- Leek: 30 g
3
Pour the vegetables with white wine and broth and simmer a bit. Add bay leaf, allspice to the pan, and pour in vinegar. Keep on heat for a minute and add olive oil. Simmer for another three minutes.
- Dry white wine: 30 ml
- Chicken broth: 50 ml
- Bay leaf: 2 pieces
- Ground allspice: 1 g
- Sherry vinegar: 25 ml
- Olive oil: 30 ml
4
Place the semi-cooked guinea fowl in a boiling mixture of wine, broth, vinegar, and oil. It will be ready in three to four minutes in the pan. Then remove the pan from the heat and let it cool.
- Guinea fowl breast: 2 pieces
5
Before serving the guinea fowl, it should marinate in the fridge for at least ten hours. The longer it marinates, the tastier it becomes.
6
Escabeche should be served cold, with the guinea fowl and vegetables arranged on a plate and drizzled with marinade. For added spice, you can include a couple of green chili peppers.
- Sherry vinegar: 25 ml