John Myers
Guinea Fowl, Coated, with Blue Truffle Puree and Chili Pears
The perfect guinea fowl, coated, with blue truffle puree and chili pears recipe with a picture and simple step-by-step instructions.
- 1 piece Guinea fowl approx. 1,100 gr
- Salt
- Pepper
- 1,5 tsp Oregano, dried
- 1 tbsp Butter
- 125 gr Bacon, finely chopped
- 2 piece Small pears
- 250 ml Semi-Dry white wine
- 1 piece Chilli pepper
- 1 piece Cinnamon stick
- 1 piece Star anise
- 1 shot Port wine
- 250 gr Vitoletto potatoes- blue potatoes-
- Some Milk
- Sths butter
- 2 tbsp Truffle oil
- Preheat the oven to 180 degrees circulating air. Prepare the guinea fowl ready to cook, pat dry, season inside and outside with oregano, salt and pepper. Put the butter in the belly b. Now wrap the guinea fowl with the bacon slices and tie with kitchen twine. Now pour water about the thickness of your finger into a small roasting pan with a wire rack and that
- Place the guinea fowl on the wire rack and put in the oven. If the liquid evaporates, pour in a small amount of water over and over again.
- In the meantime, peel the pears, but leave the stalks on, then put them in a small saucepan and pour enough wine to cover them. Now cut the chilli pepper into slices, but leave the seeds in, put them in the saucepan and then add the cinnamon and star anise. Bring everything to the boil once and cover and simmer over low heat for about 20 minutes. Take the pot off the stove and let it cool down a little.
- Now peel the blue potatoes (be careful: peeling causes fingers to build) and cut into smaller pieces, cook until they are done. Then drain the potatoes, let them steam out and mash them with milk and butter using a pounder. Finally, season again to taste and only then add the truffle oil. Keep covered and warm.
- Now we go on with the guinea fowl: Pierce it on the breast and a leg, if that is easy and clear meat juice comes out, it is ready to eat and already juicy. Otherwise fry for a few more minutes. Keep warm.
- Boil the gravy with a little water, season to taste and refine with a dash of port wine. Now carve the guinea fowl into 4 parts and serve together with the blue truffle puree and the pears on preheated plates.
- We also had a few chanterelles on the side. We had a red Baron de Rothschild drink with the guinea fowl, but everyone can decide for themselves.
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