🇧🇪 Belgium: Roasted Guinea Fowl

This roasted guinea fowl is served with fresh herbs, mousseline of Brussels sprouts, braised endives, and fried parsnip chips all topped with a port and thyme sauce to complete the flavors of your holiday table.

Chef Henoumont (left), with Ambassador Régibeau, holding Belgian waffles.

“Game fowl is often the star at holiday dinners in my family and many other Belgian families. Chef Kevin Henoumont’s main course pairs Guinea hens with two delicious Belgian vegetables, endives and Brussels sprouts. The subtle flavor of the Brussels sprouts mousseline balances the braised endives and, together with the roasted fowl, they create a festive plate that will bring culinary joy to my home and yours.”

– JEAN ARTHUR REGIBEAU, AMBASSADOR OF BELGIUM

🇧🇪 Belgium: Roasted Guinea Fowl in Mousseline Brussels Sprouts

Servings 4 people
Prep Time 1 hr
Cook Time 2 hrs 15 mins

Ingredients

  • 1 Guinea fowl
  • Fresh herbs (thyme, parsley, rosemary, etc)

Sauce

  • 1 Cup Port wine
  • 2 Cups Veal stock
  • Pepper
  • Salt
  • Thyme

Mousseline of Brussels Sprouts

  • 0.5 lb Potatoes
  • 1 lb Brussels sprouts
  • 7 oz Butter

Braised Endives

  • 4 Large endives
  • 2 oz Butter

Fresh Parsnip Chips

  • 2 Large parsnips

Instructions

Guinea Fowl

  • Preheat the oven to 300°F and put the oven rack in the middle.
  • Place the guinea fowl in a buttered dish and season with salt and pepper. Put the herbs in the cavity, add oil and butter.
  • Put the dish in the oven for max. 2 hours until golden brown.

Mousseline of Brussels Sprouts

  • Peel and cut the potatoes, clean and cut the Brussels sprouts. Save some of the green leaves.
  • Boil the vegetables in salted water. Once soft, puree them in a blender with the butter and season to taste.

Sauce

  • Put all the sauce ingredients in a small sauce pan and bring to a boil.
  • Reduce the heat and simmer until volume is reduced by half. Stir in butter.
  • Cut the bitter heart out of the endives and then cut them lengthwise in four pieces. Sautee them in butter and a small amount of water until soft.
  • Reduce the heat and caramelize the endives gently.

Final Steps

  • Take 3 to 4 Brussels sprouts leaves per person and blanche them for a few seconds, then put them in a bowl of water with ice cubes to keep the green color.
  • Lastly, fry the parsnip chips in the deep fryer just for a few seconds until they are golden.
  • Bon appétit! Smakelijk!

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