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Did you miss Beard on the Beach last week? Culinary Director of Remington Hotels, Luxury Division Ted Peters’ guinea hen dish was the star of the evening {as well as one of the dishes featured on News 4 Jax while Chef Ted and Pastry Chef Courtney Slipko were discussing the upcoming Friends of James Beard Benefit dinner}. We recommend pairing the dish with Roth Estate Pinot Noir, a wine grown on the Sonoma Coast with pure, ripe varietal flavors of red and Bing cherries that are well-focused, elegant and persistent



White Oak Pastures Guinea Hen

Fresh Local Field Peas, Pedal of Tomato Confit and Benton’s Ham Jus


OORS_Guinea Hen


Guinea Hen Mousse                       


1 whole Guinea Hen

1ea Orange Zest

½ cup Heavy Cream

1tsp Fresh Thyme

1 pinch Salt & Pepper


Method: Begin by butchering the guinea hen and setting aside the breast, thighs and leg. With the remaining carcass, try to scrape and remove most of the remaining meat. Once you have the remaining scraps of meat, be sure to debone the thighs and legs. Next, use one of the thighs and legs to combine together for the mousse, which will need to have the skin removed. Next add these ingredients with the heavy cream, orange zest, thyme, salt and pepper into a food processer and pulse until smooth.


Guinea Hen Confit


1 whole Guinea Hen Thigh

½ cup Onions (diced)

¼ cup Celery (diced)

¼ cup Carrots (diced)

4 cups Canola Oil

4 sprigs Fresh Thyme


Method: With the Remaining guinea hen thigh and leg, season both sides with salt and pepper then sear both sides on low in a sauté pan starting with the skin side down. Remove from the pan and add diced vegetables. Cook until slightly golden brown, and then remove from heat. Add all ingredients to a small roasting pan. Add additional oil if the guinea hen is not completely submerged. Cover with foil and bake in oven at 275 degrees for 1 hour and 30 minutes or until the meat is fork tender and falling off of the bone. Pull the guinea hen out of the oil while it is still warm and shred all of the meat off the bone. Throw out the skin and bones and fold the shredded meat into the mousse mixture.


Guinea Hen Roulade

Method: Wrap a cutting board with plastic wrap and place the guinea breasts on the cutting board, skin side down, leaving at least 3 inches between them. Place another sheet of plastic wrap on top of the chicken. Using a flat mallet begin to pound the chicken, making sure the mallet is hitting evenly. Continue pounding at moderate strength and inspect the guinea breast with your hand to ensure that it is evenly flat. The guinea breast should be about 2 inches bigger in diameter when finished. Form the stuffing into 3 ounce tubes and place in the middle of the flattened guinea breast. With the stuffing facing horizontal to you, begin rolling, starting with the side of the guinea breast closest to you. Roll the guinea breast until the stuffing is tightly surrounded by the guinea.


Wrapping and cooking Guinea Roulade

Method: Take a sheet of plastic wrap, approximately 18” x 24” and lay it flat on the table. Place the Guinea about 6” from the bottom and roll keeping as much air out as possible. Tie one of the ends in a knot. For the other end, cut a piece of butchers twine about 7” long. Pinch the plastic wrap with your fingers as close to the guinea as you can and begin twisting the butcher’s twine around making sure to keep the twine as tight as possible while twisting. After about six or 7 loops around the plastic wrap, tie the twine in a knot and trim off any excess string. Vacuum seal the wrapped guinea breast in bags and place in 160-degree water for 1 hour (This is a cooking process known as “Sous Vide” cooking).


Searing Roulade and Preparing Peas


2 cups White Acre Peas (fresh)

2oz Benton’s ham, diced and pan roasted

4oz Demi Glace

4 Roasted Baby Beets, peeled (cut in halves)

1tbsp Shallots (sliced)

1tsp Garlic (minced)

2tbsp Butter

3 cup Chicken Broth

6 Grape Tomatoes (cut in halves)

4tbsp Olive Oil


Method: After an hour of cooking, pull the chickens from the water and remove the bag and plastic wrap. Heat a large non-stick pan on medium high heat; add about 2 tablespoons of oil. Season roulade with salt and pepper and begin to sear in the pan until the skin is golden brown and crispy then place in the oven at 350 for 5 to 10 minutes. To ensure that roulades are fully cooked use a temperature cooking probe, which should read 165 degrees when fully cooked. Then place aside and let rest while finishing your peas. Start by placing a small saucepot on low heat. Once it’s hot add your oil, Ham, shallots and garlic. Next add your chicken broth fresh peas and let simmer on low for 10 to 15 minutes till peas become tender but bit a little bite. Add the demi glace to create a rich jus. Then add your tomatoes and beets and let cook for another 2 to 5 minutes then mix in your butter and adjust seasoning to taste. Now all is hot and ready to serve. Enjoy!

About 2 years ago by One Ocean Resort


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