Faraona Dulce de Leche

Method

1. Remove legs from the guinea fowl and set aside for another use. Remove the skin and reserve for drying. Remove the wings and carcass; use the carcass to make a demiglace (or jus).
2. Prepare flavored milk: heat milk with pepper, herbs, and juniper to 85°C (185°F).
3. Add the guinea fowl breasts to the hot milk and cook for exactly 7 minutes.
4. For the carrot scapece: slice carrots into rounds, fry them, then season with vinegar, mint, and garlic. Let macerate in the refrigerator overnight.
5. Prepare fresh carrot juice by centrifuging fresh carrots. Mix with the macerated scapece carrots and mold into a form.
6. Remove the cooked breasts from the milk and let rest for 2 minutes.
7. Slice the rested breast and plate with a drizzle of extra virgin olive oil.
8. Crisp the reserved skin (it will become crunchy) and place it on top of the meat. Add puffed quinoa for extra crunch.
9. Season with Maldon salt.
10. Cold-smoke chicory leaves using a hay-and-ice method: ignite hay, extinguish the flame to create smoke, add ice to cool the smoke, then smoke the chicory leaves.
11. Dress the smoked chicory with a dressing made from barrel-aged apple cider vinegar and smoked oil.
12. Prepare the dulce de leche sauce: reduce milk at low temperature (never above 70°C) until it caramelizes naturally. Add the guinea fowl demiglace and a touch of acidity.
13. Finish the dish tableside.