Fennel
Discard the tough outer layer of the fennel, then cut it lengthways into 1cm (½ in) thick slices. Melt 1 teaspoon of the butter in a deep heavy-based frying pan over a medium-low heat and fry the fennel, in batches if necessary, for 3 minutes on each side, or until it is golden, adding a little butter with each batch. Return all the fennel to the pan, add the wine and boil for 5 minutes, or until only a small amount of the liquid remains. Add the bay leaves, garlic, thyme and stock and bring to the boil. Reduce the heat to low, cover and simmer for 15-20 minutes until the fennel is tender. Season and serve.
Stuffing
Cook the shallot in the butter without colouring until softened, then leave to cool. Blitz together in a food processor the thigh meat, chestnut puree and eggs until well combined. Spoon into a large bowl and stir in the cooked shallot, clementine zest, chestnuts & sultanas. Season with salt and pepper.
Carrot and orange puree
Boil carrots with the peeled ginger in the orange juice and veg stock,Drain, puree, pass season and keep warm or reheat.
Crispy black pudding
Pre-heat a non stick frying pan on a high heat. Place triangles of black pudding in the pan and cook for 2-3 minutes each side until golden and crispy. Remove from the pan and drain of any excess fat.
Potato Boulangere
Layer the thinly sliced potaoes and onions into a mousse ring which has been sealed at the bottom with buttered greaseproof and tinfoil. Finish with a neat overlapping design on the potato. Cover ith chicken stock and bake in the oven at 180 until cooked and golden on top.
Guinea fowl
Remove legs from carcass, separate legs into thigh and drumstick, use thigh for stuffing, trim drumstick bone clean and fill with stuffing , place in plastic bag and vac seal. Cook sous vide at 75 deg for 40mins then place under grill crisp skin.
Seal Guinea fowl breast still on the carcass in a med hot pan, place in oven to roast until just cooked – brush a a small abount of olive oil and chicken stock to bast during cooking, remove and allow to rest before carving ( finish under grill if necessary).
Jus
Reduce port add glaze , add vinegar if required for sharpness, season.
To plate, dot carrot puree, disc of boulangere potato, carved breast of guinea fowl , Ballentine of drumstick, give height with fennel and finish with triangle of black pudding and sprigs of dill.