John Myers
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Guinea Fowl Breast Filled with Truffle Ricotta, Potato and Celery Puree, Candied Vegetables
The perfect guinea fowl breast filled with truffle ricotta, potato and celery puree, candied vegetables recipe with a picture and simple step-by-step instructions.
Potato and celery puree:
- 2 Pc. Celeriac fresh
- 500 g Floury potatoes
- 4 Pc. Shallots
- 2 Pc. Laurel
- 50 ml Cream
- 4 tbsp Butter
- 0,5 bunch Fresh smooth parsley
- 0,25 Pc. Nutmeg
- 0,5 bunch Chopped parsley until smooth
Guinea fowl breast
- 5 Pc. Guinea Fowl Supreme
- 3 tsp Truffle cream
- 3 tbsp Truffle oil
- 5 tbsp Ricotta
- 1 pinch Salt and pepper
- 15 Pc. Wooden sticks
Candied vegetables
- 10 Pc. Thai onions
- 10 Pc. Carrots
- 10 tbsp Powdered sugar
- 5 tbsp Water
- Separate the guinea fowl’s wings, remove the excess skin, wash the breast and pat dry very well. Mix the ricotta with the truffle cream, add truffle oil and season with salt and pepper. Form a pocket between the breast and fillet meat and fill it with the mixture. Fix well with wooden sticks. Store covered in the refrigerator.
- Peel the celery and potatoes and cut into cubes. Dice the shallots and sauté in a large saucepan with the butter until translucent. Add the celery, potatoes and bay leaves and just cover with salted water. Cook everything for 20 minutes until soft, drain and allow to evaporate. Remove the bay leaves. Bring the cream and butter to the boil with half a bunch of parsley, then pass through a sieve to the other ingredients. Mash everything into a puree with a pounder (not a mixer). Season with freshly grated nutmeg, salt and pepper and keep warm in the oven at 70 degrees.
- Place the guinea fowl breast in a pan with hot clarified butter on the skin side and sear for about 5 minutes. Then turn, fry for another 5 minutes and then in the oven at 150 degrees for about 15 minutes.
- Clean the spring onions, cut off the green and cut in half. Clean the carrots, leave them on. Melt the powdered sugar in a pan, add onions and carrots with a little water and glaze while stirring. Turn over and over again for approx. 8 minutes over medium heat.
- Remove the guinea fowl breasts from the oven, remove the chopsticks and carve. Place the candied vegetables in the middle of the preheated plate, serve the puree with two spoons next to it, then sprinkle with the chopped parsley and place the slices of the filled guinea fowl breast on top.
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