BREAST OF GUINEA HEN w/CORN SALAD

By BobD

Ingredients

• 2 SERVINGS
• Breast of Guinea Hen with Corn Salad and Truffle-Mushroom Sauce
• • 2 boned breast halves of Guinea Hen with skin on, about 6 ounces each, patted dry
• • Salt and freshly ground black pepper to taste
• • 6 tablespoons olive oil
• • 1/2 teaspoon fresh thyme leaves
• • Pinch fresh rosemary leaves
• • 2 slices smoked bacon, cut into thin strips
• • 2 ears of corn, kernels cut from cob
• • 12 to 14 thin green beans, tipped, cut crosswise in half, and blanched
• • 1/2 cup very well reduced mushroom stock
• • 2 tablespoons crème fraiche or sour cream
• • 1 tablespoon white truffle oil

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 375°F.

2. Generously season guinea hen breasts with salt and pepper. Heat a skillet over high heat, add 4 tablespoons of the olive oil, and place breasts skin side down in pan. Immediately lower heat to medium, slowly rendering fat from the skin while it becomes golden brown and crispy, about 6 to 8 minutes.

3. Raise heat to high, turn breasts over, and season with a pinch of the thyme and all the rosemary. Transfer to oven and roast until juices run clear when pricked, about 2 to 3 minutes, basting with pan drippings. Remove and let rest.

4. While breasts roast, sauté bacon in a medium skillet until crisp, remove and blot on paper towels. Discard all but 2 tablespoons of fat from the pan, and heat over medium-high heat. Stir in corn and sauté for 1 minute, add bacon, onion, green beans, remaining thyme, and salt and pepper, and heat through. Set aside. Heat mushroom stock in a small saucepan and add crème fraiche. Season with salt and pepper. Remove from heat, and whisk in truffle oil just before serving.

5. Spoon corn salad in center of 2 warmed plates. Lay breasts over corn salad. Spoon truffle emulsion around plate and serve.