Devilled guinea fowl legs with castelluccio lentils and watercress salsa verde

Name: Devilled guinea fowl legs with castelluccio lentils and watercress salsa verde
Ingredients: 2 tbsp clear honey; 1 tbsp Dijon mustard; Juice of ½ lemon; 2 tbsp caster (superfine) sugar; 8 small heads of chicory; 40 g (scant 1½ oz/3 tbsp) unsalted butter; 1 shallot, finely diced; 1 carrot, finely diced; 50 g (1¾ oz/3½ tbsp) unsalted butter; 150 ml (5 fl oz/⅔ cup) water; 600 ml (1 pint/2½ cups) brown chicken stock; 300 g (11 oz/1½ cups) Castelluccio lentils or Puy lentils; 300 g (11 oz/1½ cups) Castelluccio lentils or Puy lentils; 1 celery stick, finely diced; 2 eggs, beaten; 100 g (3½ oz/generous 1¾ cups) fresh white breadcrumbs; ½ tsp sweet paprika; 4 confit guinea fowl legs, (homemade - or bought), removed from their fat; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 tbsp olive oil; 20 g (¾ oz/1½ tbsp) unsalted butter; 1 garlic clove, crushed; 1 tsp capers, rinsed and drained; Small handful of watercress leaves; Small handful of flat-leaf parsley leaves; 6 tbsp olive oil; 1 tsp Dijon mustard; 2 anchovy fillets in oil, rinsed and drained; 2 tbsp red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

In this dish I ‘devil’ the guinea fowl leg confits, seasoning them with a spicy mix of mustard and paprika. Devilling meat has been a popular cooking technique for many years. The devilled meat is usually coated in breadcrumbs, too. You can prepare any type of poultry legs this way. The braised chicory and watercress salsa verde make great accompaniments.

Ingredients

Main course

Ingredients

Method