Sous vide guinea fowl/charcoal grilled

Fall is almost here, so i’m am going to start adjusting my menu on the season.

This is not a very complicated dish, but that’s a bit what i do. Keep it simple, not too much on a plate. Just the pure flavours of the best products.

Check out this beautifull filets.

I’m a sous vide man. With this style of cooking you can get amazing tenderness and flavours.

Ik cook my guinea fowl for 1 hour and 20 minutes on 58 degrees.

Then i put them in my charcoal oven on the grill, only on the skin side. To get it nice and crusty, supertender and a fantastic grill flavour.

In this dish i work with chicory, which i also cook sous vide. 2 hours on 82 degrees. Afterwards baked in butter.

Then i make a cream of celeriac.( i will give you this thermomix recipe soon)

And i also use some crispy baked oyster mushrooms on top.

Then a little poultry gravy with some butter, and finished.

Thanks a lot guys, hope you like it!