guinea fowl

Remove the legs from the guinea fowl.
Debone the legs, season with 3% salt of their weight and leave to cure for 6 hours.
Confit the legs in oil at 85°C for 6 hours until tender.
Cool, remove from the oil and press between two trays to set.
Keep the crown on the bone and hang for 48–72 hours to dry and intensify the flavour before cooking.

chicken mousseline & morels

Dice the chicken breast and blend with the salt until smooth.
Slowly add the cold cream while blending to make a light, smooth mousseline.
Pass through a fine sieve and keep chilled.
Clean the morels thoroughly to remove any grit.
Fill each morel with the chicken mousseline and reserve in the fridge.

yuzu dressing

Whisk together the Dijon mustard, yuzu juice, lemon juice and salt.
Slowly emulsify with the olive oil until smooth.
Adjust the seasoning to taste.

Madeira sauce

Reduce the Madeira wine by half.
Add the chicken and veal demi-glace and continue to reduce until well balanced and slightly thickened.
Add the cream and simmer gently until the sauce reaches a rich, coating consistency.
Strain and adjust the seasoning.
Finish with a small splash of Madeira and a few drops of lemon juice before serving.

finish

Grill the guinea fowl crown over charcoal, cooking gently and evenly until it reaches the desired internal temperature.
Rest well before carving.
Reheat and crisp the pressed legs over the grill.
Grill the stuffed morels and finish with brown butter and a touch of lemon juice.
Warm the sauce and finish as above.
Carve the crown and plate with the leg and morels.
Dress lightly with the yuzu dressing.