One 3 to 4 pound guinea hen is enough for 4 people. You can substitute with Cornish hen. Have your butcher dissect leg from thigh to breast keeping wing bone on. Marinade the individual pieces overnight.
If you are really ambitious you could make a guinea stock by reserving carcass from your butcher and cooking kasha in guinea stock.
Each recipe is part of a 5 course tasting menu, therefore servings sizes may vary.
Black Miso Marinade
Opal Basil Vinegar
Mix and whisk thoroughly. Set aside
Heat chicken stock in a pot. Add chocolate, espresso, honey and reduce to 1/3 (glaze consistency). Then add butter, almonds, lemon juice, cilantro and chives to finish.
Pulse in blender set aside.
Bring chicken stock to high boil. Add kasha and keep temperature at a light boil. Simmer kasha for 12-15 minutes until cooked through. Add black currents, herbs, and lemon juice season to taste.
Sear hen and thigh only in a pan until skin has caramelized evenly. Pour in remaining marinade, a touch of mirin, and put legs and thigh in oven at 250 degrees. At this point (after searing) you could confit the leg and thigh in duck fat or peanut oil for 6-7 minutes at 175 degrees. Remove leg and thigh. Add breast skin side down and begin to cook breast at medium heat. Once breast is caramelized flip over. In a separate bowl whisk together 1/2 cup orange jus and 1 1/2 tablespoon of pommery mustard and 1 teaspoon sugar. Pour this mixture over all parts and bake into 350 degree oven for 6 minutes.
Plate the leg, thigh and slice the breast so everyone tries each part of the bird. Place kasha in the middle of plate, place guinea fowl on top and pour mole around, drizzle opal vinegar around perimeter of plate.