Preview

Guinea fowl supreme, pomme paille, chanterelle, chard and truffle jus |

Poultry

A richly flavoured dish that's sure to impress!

Note

If you can't find guinea fowl, you can make this recipe with chicken breast.

Ingredients

Recipe for 4 servings

Guinea fowl

4 Unit(s)

Skin-on guinea fowl breast

1 Clove(s)

Garlic

3 Sprig(s)

Thyme

20 Gr

Butter

Swiss chard

300 Gr

Swiss chard

50 Gr

Shallot

100 Ml

Cream 35%

20 Gr

Butter

10 Ml

Port wine

Sauce

100 Gr

Chanterelle

50 Gr

Shallot

80 Ml

Port wine

80 Ml

Madère alcool

50 Ml

Cognac

150 Ml

Chicken stock

80 Ml

Cream 35%

40 Gr

Butter

5 Ml

Truffle oil

Sides

400 Gr

Yukon gold potatoes

12 Leaf(ves)

Baby spinach

Butter
Salt and pepper

Preparation time: 60 min

Preheat your oven at 400 °F

Setting up

Seal the guinea fowl supremes with all the components
and cook at 65°C for 45 minutes.

Cut the
chard into 5 mm cubes (macédoine), chop all the shallots
shallots.

Cut the potato into julienne strips and the chanterelles into
4 lengthwise.
Swiss chard

Sweat the chopped shallots in butter and add the chard,
Deglaze with port, reduce and add the cream.
Set aside.
Potatoes

Fry the juliennes at 375°F, keep warm.
Sauce

In a frying pan, brown the guinea fowl supremes and set aside.
warm. Sweat the shallots with the chanterelles,
deglaze with the spirits, reduce to dryness and moisten with the stock
then add the cream. Finish with the truffle oil and butter.
On the plate

Arrange harmoniously on a plate and finish with baby spinach leaves
with baby spinach leaves glazed in olive oil.