Guinea Fowl with Butternut Squash, Truffle, Mushroom Black Garlic Ketchup

This is a recipe I made awhile back but finally getting around to posting it. The real star of this recipe is the black garlic “ketchup”. This sauce is really amazing and can keep for awhile because of the acid content. It goes great with not only proteins but vegetables as well. For this recipe I paired it with guinea fowl and butternut squash. Here is the recipe I hope you enjoy it!

Recipe Ingredients

2 Whole Guinea Fowl legs removed and breast kept on the bone or carcass

Breast on the bone

1/4 cup of chimichurri

salt and pepper

Deboned Stuffed Guinea fowl Leg

4 guinea fowl legs deboned

2 chicken spicy andouille sausage

1/2 portobello

1 leg guinea fowl meat

4 tbsp of olive oi

salt and pepper

Truffle butternut squash

1 whole butternut squash peeled and medium diced

1/4 cup orange juice

1 orange zested

3/4 cup of carrot juice

1/4 cup of white balsamic

3 tbsp of black truffle small diced

salt and pepper

Mushroom Black Garlic Ketchup

3 portobello mushrooms

3 1/2 oz of maitake mushroom

1/2 onion sliced

4 tbsp of olive oil

8 oz of balsamic vinegar

8 oz molasses

6 cups of mushroom stock

1/4 cup sugar

5 oz black garlic

salt to taste

1 bunch of Broccolini

Recipe Instructions

For the guinea fowl,

I took the legs off the guinea fowl, and kept the breast on the carcass. Take the chimichurri and marinate the breast on the bone for 1 hour. For the legs, deboned the thighs and legs keeping the skin on. Take one of the deboned legs (you should have 4 ) and remove the skin, place it in a food processor with the chicken andouille sausage, portobello, salt, and pepper. Puree until smooth. Take this meat stuffing and stuff it inside the remaining 3 guinea fowl legs. Using butcher’s twine tie up the legs to hold the sausage inside the legs. For the breast, season with salt and pepper, place in a roasting pan either in your big green egg or oven at 350 degrees for about an hour to an hour and fifteen minutes (internal temperature reaches 165 degrees). Take out and allow to rest for 20 minutes. Meanwhile season the legs with salt and pepper on the outside and place in a saute pan with 3 tbsp of olive oil on medium high heat. Sear for 3-4 minutes on each side of the leg and then place into 350 degree oven. Cook for roughly 45 minutes until the internal temperature reaches 165 degrees. Take out and allow to rest at least 20 minutes.

For the black garlic ketchup,
In a medium sized pot add oil, onions, mushrooms, and a pinch of salt. Cook for 10 minutes and then add the rest of the ingredients. Bring to a boil and then turn down and simmer for 30 minutes. Using a hand blender or vitamix puree the sauce until it is silky smooth. Adjust the seasoning with salt set aside and keep warm.

For the butternut squash,
I wanted to have some citrus flavors to the butternut so I decided to cook the butternut with orange zest and juice, along with a carrot. Take diced butternut squash and add to a large saute pan along with orange juice, zest, carrot juice, and white balsamic. Bring to a boil and turn down to a simmer. Cook for 10-12 minutes until the liquid is just about gone and the butternut squash are tender all the way through. Season with salt and pepper and black truffle. Set aside and keep warm.

To finish,

Simply add broccolini to the roasting pan of the guinea fowl and place the legs with it as well. Place the roasting pan back in the oven for 5-7 minutes to make sure it is hot. On the plate add a spoonful of the black garlic ketchup, add a few spoonfuls of the butternut squash. Take the guinea out of the oven and carve the breast off the bone. Take the legs, remove the twine, and slice a few times. Place one to two slices of leg on each plate. Add the broccolini on top of the butternut squash. Serve and enjoy!