Guinea fowl with fennel and grilled radicchio
Ask your butcher to joint the guinea fowl for this recipe of sautéed guinea fowl with chargrilled radicchio and blood orange dressing.
Ingredients
- 2 tbsp olive oilÌý
- 25g/1oz unsalted butterÌý
- 1 guinea fowl, jointed
- 1 garlic clove, smashed
- 1 tbsp fresh thyme leaves, chopped
- ½ fennel bulb, cored and sliced
- 1 tsp fennel seeds, crushedÌý
- 125ml/4fl oz white wineÌý
- 1 bay leafÌý
- 250ml/9fl oz chicken stock
To serve
- 1 head radicchio lettuce, cut into 4 wedges
- Ìý4 blood oranges, 1 peeled and segmented, plus 3 juicedÌý
- 100ml/3½fl oz olive oilÌý
Method
Heat the olive oil in a pan, add the butter and once melted tip in the guinea fowl joints, smashed garlic clove and thyme. Add the fennel slices and the fennel seeds. Pour in the wine, add the bay leaf and bring to the boil. Pour in the stock and then simmer gently for 20–25 minutes.Ìý
Meanwhile, heat a griddle pan to hot, then add the radicchio and the blood orange segments and cook until chargrilled all over.
Pour the blood orange juice into a pan and then simmer over a medium-high heat until reduced and thickened to a syrup, then whisk in the olive oil.Ìý
Put a jumble of the guinea fowl, fennel, radicchio, cooking juices and orange segments onto a plate and drizzle over the blood orange dressing.