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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.

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

Cooking schedule

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