Page 27 - Terroir_2014

2 0 1 4 • N A P A V A L L E Y V I N T N E R S 27
Chef Christopher Kostow
Guinea Hen Baked in Salt and Herbs
serves 4
Guinea Hen Jus
3 tbs (40g) extra-virgin olive oil
10 lbs (4 1/2 kg) guinea hen
carcasses, from roasting
1 lb (480g) carrots, diced
1 lb (480g) celery, diced
1 1/3 lbs (600g) onions, diced
4 1/2 gallons (about 18L) chicken
stock
lemon juice
Twin Sisters Olive Oil
Guinea Hen Preparation
one 2–3 lb guinea hen
1 lemon, cut in quarters
3 1/2 lbs (1600g) kosher salt
1/3 cup (20g) parsley leaves
2 2/3 tbs (10g) tarragon
3 1/3 cups (800g) egg whites
about 4 (20g) garlic cloves
extra-virgin olive oil
Maitakes à la Grecque
1/2 lb (225g) maitake mushrooms
1 cup (236g) white wine
1/2 cup (118g) water
1/4 cup (60g) white wine vinegar
1 tsp (4g) coriander seeds
3 bay leaves
1/2 tsp (1g) black peppercorns
1/2 tsp (1g) fennel seeds
2 tsp (5g) thyme leaves
1/3 cup (70g) Twin Sisters Olive Oil
1/3 cup (100g) lemon juice
Maldon sea salt
Potato Puree
1 2/3 lbs (750g) katadin potatoes,
cut into 1 inch pieces
kosher salt
2 cups (490g) cream
2/3 cups (150g) unsalted butter
3/4 cup (200g) crème fraîche
greenhouse salad, for garnish
preserved lemons, sliced
For the Guinea Hen Jus
Heat the olive oil in a large stockpot. Roast the guinea
bones on all sides then remove from the pan. Add the
carrots, celery, and onion and continue to roast on high
heat to caramelize the vegetables, about 8 minutes.
Add the chicken stock and bring to a boil. Reduce the
temperature and simmer the broth for 6 hours. Strain
through a chinois and return to the heat. Reduce the
liquid by 80 percent, or until it is dark and slightly
thick. Strain once more through a chinois and cool in
the refrigerator. To serve, heat about 1 cup of the jus
in a pot and season with lemon juice and Twin Sisters
Olive Oil.
For the Guinea Hen Preparation
Prepare the guinea hen by removing the wing tip
portion as well as the offal. Stuff the lemon into the
cavity of the guinea hen and truss tightly so that the
skin is taut around the bird. Allow to air-dry in the
refrigerator for at least 1 day. Place the kosher salt
in a food processor and turn the machine on. Add
the parsley and tarragon and pulverize with the salt.
Slowly add the egg whites to aerate and stiffen them.
Remove the salt meringue from the food processor and
place into a bowl. Mix thoroughly. Place the guinea
hen on a sheet tray lined with parchment paper. Using
small amounts at a time, mold the salt crust around
the guinea hen, ensuring there are no gaps in the
crust. Once a smooth surface has been achieved, place
into a convection oven set at a temperature of 500°F
(260°C). Bake for 35 minutes then remove from the
oven. Rest the guinea hen for 25 minutes then crack
the crust and allow to air-dry. Remove the breasts and
the leg quarters from the carcass and bones, reserving
the carcass for making the jus. Pour the olive oil into a
cast iron pan and place on high heat. Roast the breast
and the leg quarters skin-side down for about 4 to 5
minutes. Once crispy and golden brown, remove from
the pan and slice the pieces into halves.
For the Maitakes à la Grecque
Break the maitakes from the clusters into individual
pieces. Place the white wine in a sauce pot over high
heat. Reduce the liquid by half and then add the water,
white wine vinegar, coriander seeds, bay leaves, black
peppercorns, fennel seeds, and thyme leaves. Remove
from heat and steep warm for 1 hour. Add the olive
oil, then season with lemon juice and Maldon sea salt.
Cool the liquid to room temperature and place in a
shallow container. Add the maitakes and place the entire
vessel into the chamber of a vacuum-sealing machine.
Compress twice and store the marinating mushrooms in
the refrigerator for at least 1 hour.
For the Potato Puree
Season the potatoes with salt and place into vacuum-
sealing bags. Cook at 200°F (93°C) for 40 minutes.
Meanwhile, combine the cream and butter in a small pot
and heat to a simmer. Once the potatoes are cooked,
pass them through a tamis then place in a medium
pot. Add the cream and melted butter to the potatoes,
mixing with a spatula just to combine. Season with the
crème fraîche and kosher salt. Hold in a warm place.
To Serve
Spoon a small amount of the potato puree in the center
of a bowl. Place one slice of the guinea breast, thigh,
and leg around the potatoes. Arrange a few of the
maitakes on and off of the guinea hen, and garnish with
the greenhouse salad and preserved lemon slices. Pour
a small amount of the sauce lightly over the top of the
dish and serve.
Wine Pairing
Napa Valley Pinot Noir