Guinea Fowl, Leek & Wild Mushroom Pithivier with Madeira Cream

⏱ 180 min · Serves 4

A golden, domed pastry crown scored in that classic spiral, hiding poached guinea fowl, silky buttered leeks and a deeply savoury wild mushroom duxelles. Cut into it at the table and let the steam and the Madeira cream do the talking — this is a proper weekend project with a restaurant finish.

Per serving: 982 kcal · 48.0g protein · 54.0g carbs · 63.0g fat

Ingredients

• 2 guinea fowl breasts, skin removed (about 400g total)
• 2 guinea fowl legs (optional, for the filling)
• 500g all-butter puff pastry (or 2 x 320g sheets)
• 300g mixed wild mushrooms (girolles, trompettes, chestnut), finely chopped
• 150g chestnut mushrooms, blitzed to a paste
• 2 large leeks, white and pale green only, finely sliced
• 60g unsalted butter
• 2 shallots, finely diced
• 2 garlic cloves, minced
• 3 sprigs thyme, leaves picked
• 100ml Madeira (plus 100ml for the sauce)
• 150ml double cream (plus 150ml for the sauce)
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp chopped tarragon
• 8 thin slices prosciutto or Parma ham
• 2 egg yolks beaten with 1 tbsp milk, to glaze
• 300ml good chicken stock, reduced to 150ml
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper

Method

1. Season the guinea fowl breasts. Heat the olive oil and a knob of butter in a pan and sear the breasts for 90 seconds each side until lightly golden — they should stay raw in the middle. Cool completely, then chill.
2. Melt 30g butter in the same pan. Add the leeks with a pinch of salt and a splash of water, cover and sweat gently for 12–15 minutes until meltingly soft and not coloured. Uncover, drive off all moisture, then spread on a tray to cool.
3. For the duxelles, melt the remaining butter, add the shallots and cook 3 minutes. Add all the mushrooms, garlic and thyme and cook over a high heat for 12–15 minutes, stirring, until dark and completely dry.
4. Pour in 100ml Madeira and reduce to nothing, then add 150ml cream and reduce until the mixture holds its shape on a spoon. Stir in the Dijon, parsley and tarragon, season well and cool completely. Fold in the cooled leeks.
5. Lay a large sheet of cling film on the worktop. Overlap the prosciutto slices into a rectangle. Spread half the duxelles down the centre, sit the two breasts on top nose-to-tail to make an even log, then top with the remaining duxelles. Use the cling film to roll it into a tight, even cylinder, twisting the ends. Chill for at least 1 hour (freezer 20 minutes is fine).
6. Roll the pastry into two discs: a base 26cm and a lid 30cm, each about 3mm thick. Chill both on trays for 20 minutes.
7. Unwrap the chilled filling and set it in the centre of the base disc, shaping it into a neat dome. Brush a 3cm border of the base with egg wash. Drape over the lid, pressing out all air from the centre outwards, and seal firmly against the filling.
8. Trim to a neat circle leaving a 3cm collar, then crimp the edge with the back of a knife. Chill 20 minutes, glaze all over with egg wash, chill again, then glaze a second time.
9. Score the classic curved spiral from the top of the dome down to the edge with the tip of a sharp knife, cutting only halfway through. Pierce a small steam hole at the peak.
10. Bake at 200°C fan on a preheated heavy tray for 35–40 minutes until deep bronze and crisp underneath. Rest 10 minutes.
11. For the sauce, reduce 100ml Madeira by half in a small pan, add the reduced stock and 150ml cream and simmer to a coating consistency. Season and pass through a sieve.
12. Carve the pithivier into thick wedges with a serrated knife and serve with the Madeira cream and something green and buttered.