Stuffed guinea fowl breast with wild mushroom farce

Ingredients for 6 servings:

• 2 guinea fowls, each approx. 1.2 kg
• some oil
• Salt
• Pepper from the mill
• 30 g mushrooms (wild mushrooms), dried
• 100 g mushrooms, brown, cleaned
• 100 g chanterelles, cleaned
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely chopped
• 30 g butter
• 4 cl cognac
• 100 ml white wine
• 2 tbsp parsley, flat, chopped
• 1 tbsp mustard (Dijon), grainy
• 1 shallot(s), finely chopped
• 1 garlic clove(s), chopped
• 100 ml red wine (Pinot Noir)
• 100 ml chicken stock
• 2 tbsp crème fraîche
• 4 cl port wine
• 4 cl cognac
• some lukewarm water for soaking

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Bone the guinea fowl breasts and remove the meat above the tendon. Set aside. Use the legs for another dish and, if desired, make a stock from the carcasses with vegetables, herbs, and spices. For the stuffing, soak the dried mushrooms in lukewarm water for 20 minutes and simmer gently in the soaking water for 10 minutes. Squeeze out the liquid over a sieve lined with kitchen paper and collect the liquid. Sauté the mushrooms in the melted butter together with the finely chopped shallot and the finely chopped garlic. Briefly sauté the cleaned fresh mushrooms and chanterelles. Deglaze with cognac and wine and simmer until the liquid has completely evaporated. Season with salt and pepper and let cool. Then stir in the Dijon mustard and parsley. Chop the mushrooms into a stuffing with a chef’s knife. Cut a pocket lengthwise into the chicken breasts. Season with salt and pepper inside and out. Add the mushroom stuffing, fold it up, and either tie it with kitchen string or secure it with toothpicks. Gently fry the skin-side down in the heated oil for 4 minutes, turn it over, and fry the inside for another 4 minutes. Remove the guinea fowl breasts and keep them warm between two plates in a preheated oven at 80°C. Add the chopped garlic and finely chopped shallot to the pan juices and toss to coat. Reduce with cognac, port wine, red wine, and crème fraîche until the meat reaches the desired consistency. Season to taste. Remove the kitchen string from the breasts or remove the toothpicks. Carve the meat across the grain. Arrange on plates and serve drizzled with the sauce.