John Myers
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Truffled Guinea Fowl Breast with Chard and Honey with Bread Dumplings
The perfect truffled guinea fowl breast with chard and honey with bread dumplings recipe with a picture and simple step-by-step instructions.
Guinea fowl breast
- 2 piece Guinea fowl breasts
- 2 tsp Truffle butter
- 20 g Lard
- 1 pinch Salt
- 1 pinch Pepper
Dumplings
- 3 piece Bun old
- 1 bunch Parsely
- 1 piece Egg
- 200 ml Milk warm
- 20 g Butter
Swiss chard honey
- 1 bunch Swiss chard
- 20 g Butter
- 2 tbsp Honey
- 1 a cup Cream
- 1 pinch Salt
- 1 pinch Pepper
Guinea fowl breast
- Wash the guinea fowl breast, then carefully drill a hole with your finger between the skin and the breast. Then fill this cavity with 2-3 small truffle butter talers.
- Season the guinea fowl breast on both sides with salt and pepper. Then fry in a pan with lard on both sides. Then put the breasts and pan in the oven for 1 hour at approx. 130 ° C (top and bottom heat).
Dumplings
- For the dumplings, heat the milk with the butter in a saucepan. Then chop the buns into cubes. Chop the parsley into small pieces. Then stir the egg in the glass, put everything in a bowl and knead with your hands, it can be a coarse dough.
- Let the dough rest for about 15 minutes. Then roll it into a thick roll in the kitchen towel, tie the ends of the towel together and place in boiling water for about 15 minutes. Then cut the rolling pin into thalers and fry them in the pan until crispy.
Swiss chard honey
- For the chard honey, wash the chard. Then separate 9 cm from the top and 5 cm from the bottom, then cut the middle part into strips, the white part must be cooked 5 minutes longer (so separate green and white from each other).
- The Swiss chard is boiled in salted water for 8 minutes, it is important that the light (white) part of the Swiss chard stays in the water for approx. 5 minutes longer. Melt the butter and toss the chard in it, stir in the honey and cream, season with salt and pepper – let it steep a little.
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