Guinea fowl breast stuffed with goat's cheese

Ingredients for 4 servings:

• 4 chicken breasts (guinea fowl breasts with skin)
• 400 g potatoes
• 16 stalk(s) asparagus, green
• 3 shallots, finely chopped
• 1 bunch of chives, cut into rolls
• 80 g goat’s cheese
• 100 g butter
• 50 ml cream
• 100 ml chicken stock
• 100 ml apple cider
• 30 ml oil (nut oil)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

can also be prepared with chicken breast

Mix the goat’s cheese with the chives and 20 ml of nut oil. Cut a small slit in the breasts lengthwise and open a pocket. Fill this pocket with the goat’s cheese mixture. Close the pocket and wrap the breasts in cling film. Store in the refrigerator until ready to use. Sauté the shallots over low heat in 10 g of butter; they should not brown. Deglaze with the cider. Reduce over high heat to 1/3. Add the warmed chicken stock and the cream to the reduction. Reduce by another 1/3 and add 40 g of butter while stirring. Strain the sauce and keep warm. Peel the asparagus and blanch it in boiling salted water for 4 minutes. Cut the stalks into finger-thick slices and set the tips aside. Boil the potatoes, still in their skins, in salted water for 20 minutes. Then peel and mash with a fork. Add the asparagus slices, along with the remaining oil and butter, if desired. Season with salt and pepper. Shape into dumplings and keep warm. Remove the guinea fowl breasts from the foil and steam for 15-20 minutes (depending on their size). Remove the skin. Serve on warmed plates with the asparagus tips, dumplings, and the sauce.