Instructions
- Combine all Marinade ingredients in a bowl.
- Marinate Guinea fowl and Duck breast in the marinade for at least 6 hours, or preferably overnight.
- Prepare the Filling: Combine Cranberries, Pistachios, Vin Santo, Acacia honey, Blood orange zest, and Candied ginger in a saucepan. Cook over medium-low heat until cranberries burst and the mixture thickens, about 20-25 minutes. Let cool.
- Bloom the Gelatin: Soak Gelatin sheets in Cold water for 5-7 minutes until softened. Squeeze out excess water.
- Lay Duck breast flat and overlap with marinated Guinea fowl. Spread the cooled Cranberry-Pistachio Filling evenly over the Poultry.
- Roll the Poultry tightly into a cylinder shape. Tie securely with kitchen twine at 1-inch intervals.
- Prepare the Duck consommé: Ensure the consommé is perfectly clear and flavorful.
- Place the rolled Poultry in a pot and cover with Duck consommé. Bring to a very gentle simmer and cook for 3-4 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the Galantine from the consommé and let cool completely. Refrigerate for at least 24 hours to allow the gelatin to set and flavors to meld.
- Slice and serve chilled.
