Guinea Fowl, when in season it’s always in my local butcher’s shop and I love eating it in retaurants but have never really tried cooking it at home. But look at this recipe, the simplicity of the ingredients and the combination of flavours is what this weather is for – gamey meat, bacon, beans and warm lettuce. It is crying out for a wonderful wine – which is, of course, what I was happy to drink with it. This serves six, but you can vary quite easily for your number.
I have put this on now so that you can make the if you want. When I get a good enough photo a picture will follow.
- 6 boneless guinea fowl breasts
- 300ml of chicken stock
- 150ml of double cream
- sea salt and pepper
- 300g broad beans (podded)
- 150g bacon lardons
- 3 tablespoons olive oil
- 75g unsalted butter, diced
- 3 little gem lettuces quartered lengthways
- Place each of the breasts into clingfilm and tightly twist and seal then immerse into a pan of boiling water and poach for 5 minutes. Remove from the pan allow them to cool and chill for 30 minutes.
- Bolil the stock in a pan and reduce by half, add the cream letting it bubble and reduce by half again making a rich creamy sauce. Season to taste.
- Blanch the broad beans in boiling water for about 3 minutes, drain and refresh in cold water to stop them cooking. Strip them of the tough outer skins.
- Saute the lardons until they are crisp, drain them and keep warm.
- Heat the olive oil in a frying pan, unwrap the guinea fowl and pan fry skin side down for five minutes, turn them over and cook for further 3 minutes. Remove from the pan and keep warm for five minutes.
- Now, on a low heat whisk the butter into the sauce add the lettuce, broad beans then season and cook for 2 minutes until the lettuce begins to wilt.
- To plate, using a slotted spoon put the wilted lettuce and broadbeans onto a warm plate. Slice each breast into three and place on top. Scatter over the bacon. Spoon over more of the sauce.