Preparation time : 2 hours
Cooking time : 45 minutes
Ingredients (serves 4)
- 4 guinea fowl breasts approx. 120-150g
- 2 duck foie gras breasts (opt for frozen)
- 1 kg ceps
- Caul fat (pork)
- 100g chicken
- 1 egg
- 2 shallots
- 25cl fresh cream
- 1lt veal stock
- Olive oil
- Salt and pepper
Preparing the stuffing
Clean the mushrooms and cut into reasonably-sized chunks. Fry for 1-2 minutes on each side. Set aside.
Meanwhile, soak the caul fat in water, rinse and soak again.
Pan-fry the foie gras, remove from the heat and cut each breast lengthwise into 2 halves and set aside.
Chop the chicken meat, season, add a beaten egg, some of the chopped mushrooms (1/3) and bind together.
Preparing the guinea fowl
Make an incision along the breast. Add salt and pepper, the stuffing, and the half breast of foie gras and close.
Wrap in a piece of caul fat, then wrap tightly in cling-film and tie.
This is a 2-stage process:
Place the guinea fowl parcels in the steam basket of a pressure cooker with water at the base. They should not touch the base of the pressure cooker. Boil for 20-25 minutes and remove.
Remove the cling film and place the guinea fowl breasts in a roasting dish, add a little stock and bake in the oven at 200 for 15 minutes.
Meanwhile, prepare the sauce. Chop the shallots, transfer to a frying pan and sweat in a dash of olive oil, add the ceps, veal stock and reduce slightly. Add fresh cream and reduce further, seasoning as necessary.
Slice the breasts into 3 pieces, pour on the cep sauce and scatter the remaining fried ceps.
Food and wine pairing
With its floral bouquet and elegant, silky structure, Chateau Grand Barrail Lamarzelle Figeac Saint-Emilion Grand Cru would make an admirable match to the subtle well-balanced flavours in this dish.
Top Tips from the Chef
- Take care when cutting the breasts – cut two-thirds across without cutting through.
- Make the breasts the day before. When needed, bake in the oven in a drizzle of olive oil.