Pan Fried Guinea Fowl with Asparagus Ribbons and a Roast Mushroom SaucePosted on in European, Poultry & Game, Recipes
If you’ve never tried Guinea Fowl before its well worth a try. Yes its chickeny…. But its got a subtle depth of flavour that I really like and its still reasonably cheap compared to duck or corn fed chicken. Again this dish isn’t a hard one to make but looks like it has taken a lot longer than it did! This recipe will serve 2.
2 Guinea Fowl Breasts
Bunch of Asparagus
100ml Double Cream
50ml Chicken Stock
4 Large Chestnut Mushrooms
1/2 Clove of Garlic
1/4 of a Banana Shallot
Salt and Pepper to taste
1. First of all to make the sauce slice the mushrooms and fry in a hot pan with a little olive oil and salt and pepper until nice and golden. Finish with the onions and garlic for about the last minute. Drain on to some kitchen paper. Add back to the pan with the cream and chicken stock and cook for a couple of minutes and again check seasoning. Add in a small knob of butter then blitz in a blender until smooth.
2. Season the Guinea Fowl with a little salt then fry on a medium high heat skin side down. Press gently down on the meat to make sure the skin side goes crispy. Cook on the skin side until the meat has cooked half way though then flip over and turn off the heat and let the residual temperature finish the cooking for a few minutes. Once done set aside while you do the asparagus.
3. Take the tips off the asparagus about 2 inches down from the tip. Using a peeler take the skin from about 1 inch down just for presentation then using the peeler go down the length of the rest the asparagus to make fine ribbons. Drop in to a little boiling salted water for a couple of minutes. In the meantime take your sauce and re-heat in the pan,
4. To arrange pour some of the sauce on the bottom of the plate then drain off the asparagus and place on top in the centre. Slice the Guinea Fowl at and angle then place on top. Lay the asparagus tips up against the meat. Drizzle with a little olive oil and serve.