Guinea fowl breast with savoy cabbage balls and carrots in a blackcurrant sauce

Ingredients for 2 servings:

• 2 Guinea Fowl – Supreme, boneless breast, with skin and scraped wing bone, 135 g each
• 3 garlic cloves, crushed
• 2 sprigs of thyme
• 2 sprigs rosemary
• 2 tbsp oil (sunflower oil)
• 1 small head of savoy cabbage
• 1 tbsp ham, diced
• 1 shallot(s), finely diced
• 2 tbsp cream
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• 2 carrots
• 1 tbsp butter
• salt and pepper
• 500 ml chicken stock (guinea fowl stock)
• 100 ml red wine
• 1 shallot(s), finely diced
• 5 peppercorns, crushed
• 5 grains allspice, crushed
• 3 juniper berries, crushed
• 1 tsp butter
• 1 tbsp jam (blackcurrant jelly)
• 4 cl blackcurrant
• ½ tsp Balsamic vinegar (Crema the Balsamic vinegar)
• ½ tsp mustard, medium
• salt and pepper
• 20 g butter, in ice-cold pieces

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

To remove the breasts, use a sharp knife to cut the guinea fowl open to the left and right of the breastbone, scrape the meat down along the rib bones, and separate the breast meat, including the wing. Cut the wing past the first joint and scrape the bone free. This is how game bird breasts are often served in good restaurants. Make a stock from the carcass, wing tips, and leftover meat. For the sauce, melt the butter in a saucepan and sauté the shallot with the crushed spice grains until translucent. Deglaze with the red wine and reduce briefly. Add the guinea fowl stock, heat, and reduce by half. Then strain through a fine sieve, stir in the blackcurrant liqueur and blackcurrant jelly, and reduce the liquid again to about 125 ml. Season to taste with mustard, crema di balsamic vinegar, salt, and pepper. Stir in ice-cold butter in small pieces until the sauce has the desired consistency. Peel the carrots with a vegetable peeler, remove four attractive outer leaves from the savoy cabbage, and blanch them with the carrots in boiling water for 2-3 minutes. Rinse the leaves and carrots in ice-cold water, drain well, and dry thoroughly with kitchen paper. The leaves will form the casing for the savoy cabbage balls, while the carrots will provide the color contrast for the dish. Quarter the rest of the cabbage, remove the stalk, and cut the leaves into fine strips. Melt the butter in a pan and fry the shallot and ham cubes. Add the savoy cabbage strips and cream and cook until al dente, stirring frequently. Season with lemon juice, sugar, pepper, and salt. Add the blanched leaves to the pan, cover, and reheat the leaves with the heat off. Heat the oil in a pan, add the garlic and herb sprigs, and season the oil with them. Season the guinea fowl breasts with pepper and salt and sear them skin-side down. After two minutes, turn the hot pan over and place it in an oven preheated to 80°C for 10 minutes. In the meantime, line a small ladle, or better yet, an ice cream scoop, with an outer savoy cabbage leaf. Fill the ladle with the strips and press down firmly with a spoon. Fold over the outer leaf and press down. Trim any excess. Return the rolls to the warm pan until ready to serve. Toss the carrots in a little melted butter and season with salt and pepper. Pour a layer of sauce onto the plates, place the guinea fowl breasts on top, and serve with the savoy cabbage balls and carrot. Pasta makes a great side dish.