Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus

Name: Roasted Guinea Fowl en Crèpinette de Byaldi with Pan Jus
Yield: Makes 4 Servings
Cuisine: French
Ingredients: 1 cup sliced onions (halved and cut into 1- to 1½-inch long slices); 1 red bell pepper, cored, seeded, and cut into ¼-inch julienne; 1 yellow bell pepper, cored, seeded, and cut into ¼-inch julienne; Herb sachet—2 sprigs thyme, 2 sprigs parsley, and 1 bay leaf, tied together in a cheesecloth bundle; 1 green bell pepper, cored, seeded, and cut into ¼-inch julienne; 2 teaspoons olive oil; 1 teaspoon chopped garlic; One 2½-pound guinea fowl; ¼ teaspoon minced thyme; Canola oil; 1 large sheet caul fat, soaked overnight in cold water in the refrigerator; Reserved carcass and trimmings of the fowl, fat removed and chopped into 1-inch pieces; 1 cup canola oil; Kosher salt and freshly ground black pepper; 1 to 1½ cups thinly sliced Japanese eggplant rounds; 1 to 1½ cups thinly sliced zucchini rounds; 6 small tomatoes (12 ounces), peeled and thinly sliced; 1 to 1½ cups thinly sliced yellow squash rounds; 1 tablespoon extra virgin olive oil; 2½ cups water; 2½ cups Chicken Stock; ½ cup carrots cut into ½-inch mirepoix; ⅓ cup shallots cut into ½-inch mirepoix; 1 cup onions cut into 1-inch mirepoix; 1 cup leeks cut into 1-inch mirepoix; ¼ cup canola oil

Preparation info

Makes
4
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Byaldi is a refined interpretation of ratatouille. The vegetables normally diced for a ratatouille—eggplant, zucchini, yellow squash, tomato—are sliced and layered over a stew of onions and peppers, brushed with olive oil, seasoned with salt, pepper, and thyme, and baked. The fowl is encased in this Provençal vegetable combination and wrapped in caul fat to make fragrant, self-basting packages. (If you have difficulty finding caul fat, don’t let that stop you from trying this dish, if only

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean

Ingredients

Method