Grilled Guinea Fowl with Lentils and Green Apple Mustard
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Ingredients
| 4 | guinea fowl legs or | | chicken legs | | 1/4 cup | virgin olive oil | | 4 tbsp. | balsamic vinegar | | 1 tbsp. | honey | | 1 tbsp. | dry thyme leaves | | 1 cup | dried lentils | | 3 tbsp. | extra-virgin olive oil | | 6 tbsp. | red wine vinegar, divided | | 1 tbsp. | freshly chopped rosemary leaves | | 1 | celery rib, finely chopped | | 1/2 | md. carrot, finely chopped | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 | md. Granny Smith apple, cored, seeded | | 3 tbsp. | Dijon mustard | | 1/2 cup | extra-virgin olive oil |
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Instructions
Remove the bones from the guinea fowl legs. In a mixing bowl, stir together 1/4 cup virgin olive oil, balsamic vinegar, honey and thyme leaves. Add guinea legs and allow to marinate overnight in refrigerator or for 2 hours at room temperature.
Preheat grill. Boil lentils in 3 cups water until tender but <I>al dente</I>. Drain and toss into sauté pan with extra-virgin olive oil, 3 tbsp. of the red wine vinegar, rosemary, celery, and carrot and bring to boil.
Remove from heat and season with salt and pepper. Allow to cool to room temperature. Chop green apple into 1/2-inch pieces and place in blender. Add mustard and 3 tbsp. vinegar and blend until smooth. With motor still running, drizzle in all extra-virgin olive oil and mix until smooth. Remove to a small bowl and set aside.
Drain guinea legs from marinade and pat dry. Place skin-side down over hot part of grill and cook until dark brown and crisp on skin side. Season with salt and pepper and turn over and cook until just cooked through.
Arrange lentils in center of serving platter and then arrange the cooked guinea legs over the top. Drizzle with apple vinaigrette and serve.
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