Guinea Fowl Supreme with Burgundy Truffle
By corlear
Supreme de Pintade a ux Truffes de Bourgogne
Vin conscille: Charabolle Musigny 1994 Tastevind
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Ingredients
- 4 Guinea Fowl de 160 g
- 50 G of truffles
- 5 cl of port wine
- 10 cl of cream
- 1 kg sweet potato
- 100 g butter
- oil
- salt
- pepper
Preparation
Step 1
The Recipe:
Cut the legs from the fowl and “french” them in the same fashion as you would the bones on a rack of lamb. Cut a slit in the skin and insert (stuff) half of the truffles, julienned. Truss closed.
Sautee with oil and butter and cook 15 minutes in the oven basting often.
Remove the fat and deglaze the pan with the port.
Add the remainder of the truffle, minced, with the cream and reduce until the cream is thick.
Recipe for the Mashed Potatoes:
Cut the potatoes in two.
Cook them in the oven at 180°C for 30—40 minutes.
Take the skin off.
Mash them.
Add salt and pepper to taste and butter.