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Guinea fowl breast crusted with maille fine herbs mustard, cipollini onions, baked beans purée.

Mains, Poultry

Guinea fowl breast crusted with a mix of panko and Maille fine herbs mustard, going with a smooth purée of baked beans, and glazed cippolini onions.Un suprême de pintade garnit de moutarde Maille aux fines herbes et panko, accompagné d'une purée fine de fèves au lard et d'oignons cippolini glacés à la cassonade et bouillon de volaille.


Recipe for 4 persons

For the guinea fowl breasts

4 Unit(s)
Skin-on guinea fowl breast
30 Gr
Japanese breadcrumbs (panko)
60 Ml
Maille fine herbs mustard

For the cippolini onions

16 Unit(s)
Cipollini onion
125 Ml
Chicken stock
30 Gr
Brown sugar

For the baked beans purée

1 Unit(s)
60 Ml
White wine
1 Can(s)
Baked beans

For the garnish (optional)

1 Handful(s)
Arugula salad
  • Vegetable oil
  • Salt and pepper
Guinea fowl breast crusted with Maille fine herbs mustard, cipollini onions, baked beans purée.

Preparation time: 45.00 min

Preheat your Four at 425.00 °F

  • For the preparations
    Peel the cippolini onions. Finely chop the shallots.Mix the panko and the Maille fine herbs mustard.
  • Guinea fowl breast preparation
    Season the guinea fowl breasts with salt and pepper. Place them skin side down in a hot pan with a drizzle of vegetable oil. Turn the breasts and sear them on the other side. Transfer to a baking tray with a parchement paper and top it with the mix of Maille fine herbs mustard and panko.
  • Cippolinis preparation
    Place the cippolinis in small saucepan with chicken stock and maple syrup and cook uncovered until the liquid is completely absorbed to glaze the onions. Check they are cooked with a knife and add a little chicken broth if necessary. Season with salt and pepper.
  • Baked beans purée preparation
    In a small saucepan, sweat the shallots, deglaze with white wine and reduce until dry. Add the baked beans and maple syrup and let heat through. Mix using the blender until smooth and add a little chicken broth if necessary.
  • To serve
    Slice the breasts.Draw a line of mashed beans at the bottom of your plate, place your breast on top and put some onions cippolinis around. Decorate with a few arugula leaves.
The Maille brand is offering a lot of mustard choices, so don't have any hesitation switching for another one on this recipe.

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