Guinea fowl with truffles

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цесарка 6

Ingredients

 

  • 400g chicken
  • 4 garlic cloves , peeled
  • 1 carrot
  • ½ onions
  • cloves
  • allspice (spices)
  • Bay leaf
  • 300 g breast of guinea fowl
  • 30ml truffle paste
  • 10ml of olive oil
  • Pinch of sea salt
  • a pinch of black pepper (spice)
  • 50g shallot
  • 60g butter
  • fresh thyme/ rosemary
  • 100ml Brandy/ spirits
  • 200ml Demi-glace sauce
  • 175 g breast of guinea fowl
  • 200g cauliflower
  • 2ml truffle oil
  • shallots /chives
  • dill
  • 50 grams of mushrooms

 

Stage 1

 

The first step is to prepare the chicken stock. For this we need the carrot, onion, garlic, herbs and spices. Instead of chicken legs and wings we can use the breast, or any part of the chicken weighing 300-400 grams. Peel the carrot and cut into large circles, peel the onion keeping it whole, peel 1-2 garlic cloves. Place the chicken legs, carrot, onion, bay leaf, garlic and allspice in a saucepan and add 2 litres of cold water. Bring to a boil, add 2 pinches of salt and cook over low heat, removing any foam that forms, for 40-50 minutes.

 

For the Brandy sauce 

We need to fry 50g shallot (chopped) 2 cloves garlic (finely chopped), a sprig of thyme and pepper, until shallots are golden brown.

Then add 100ml of brandy, flambee it and add 50ml of the preprepared chicken broth.

Now add 20ml of the Demi-glace sauce.

Boil and strain.

 

Now prepare the guinea fowl.

Stage 2

Remove veins from the breast of the guinea fowl

Rub with salt and place on a baking sheet in a preheated oven (120-140 degrees) and roast on low heat.

Every 15-20 minutes, turn over on the other side, and baste in it’s own juice. The meat should start to brown.

Pierce the guinea fowl breast with a toothpick.

If the toothpick pulls out clean, without any fibres of meat sticking to it, then you’re done.

Phase 3

Cut the cabbage into florets, put them in a saucepan and fill with water so that cabbage is almost completely covered, bring to a boil over high heat, cover with a lid, reduce the heat to almost a minimum and simmer until the cabbage is tender. Remove from the heat, drain and place the cabbage in a bowl. Add oil and garlic. Grind into a puree using a blender. Season with salt to taste. Heat up the sauce pan again. Add the olive oil and fry the chopped mushrooms. Add the cauliflower puree and gently heat. Spread on a plate the guinea fowl breast, cauliflower puree with mushrooms, pour the brandy sauce over it, drizzle with truffle oil and sprinkle with herbs

Recipe: Uilliam Lamberti

Tags: fowl

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