Guinea Fowl Wrapped in Pancetta on Watercress with Porcini Sauce

Fall is upon us, and Chef Robert Ash from one of our favorite cooking vacations in Burgundy, France, has the perfect recipe to grace your table. Originally featured as our recipe of the month for September, 2004, this classic from the TIK archives will impress your guests, and your own tastebuds as well!

Cook with chef Robert in France.

Guinea Fowl Wrapped in Pancetta on Watercress with Porcini Sauce

Serves: 2
Prep time: 70 minutes
Cook time: 10 minutes
Cook method: Bake, Sauté

Ingredients:

For the fowl:

• 1 large Guinea fowl supreme (boneless with the skin on and wing attached)
• 2 slices of Pancetta or smoked bacon.
• Handful of picked fresh Watercress,
• 2 teaspoons of white truffle oil
• (Optional) chopped parsley to garnish

For the sauce: 

• 1 large shallot or onion very finely chopped
• a large knob of butter
• 6oz white mushrooms finely chopped
• 200ml of white wine
• 200ml of chicken stock
• 200ml of double cream
• salt and pepper
• 1oz of dried porcini mushrooms

Instructions:

1. Pre-heat the oven to 400F. Season the guinea fowl supreme with salt and pepper and cover the skin side with two slices of Pancetta side by side, tucking each slice under the breast.

2. Place on a small oven tray and bake for 10/15mins then take out and leave to rest in a warm place for 5/10mins. Slice in half across the middle at a 45degree angle starting from the wing end and stack one on top of the other for presentation. In a bowl, toss the picked watercress in a little truffle oil to glisten the leaves.

3. To make the porcini mushroom sauce: first, re-hydrate the mushrooms for 1 hour in hot (boiling) water, then strain out any impurities.

4. Finely chop the shallot and sauté in a saucepan with the butter to cook without browning. Add the chopped mushrooms and continue cooking until they soften.

5. Turn up the heat and add the white wine and boil to reduce to a tablespoon, then add the stock and reduce to half its original volume. Add the porcini with the water. Pour in the cream – bring to the boil then turn down the heat and simmer for 10/15 mins. Season with salt and pepper to your taste.

6. Presentation: Take a warm plate and spoon enough sauce to cover the bottom of the plate, then place the watercress in the centre and the guinea fowl on top. Sprinkle with finely chopped parsley. As an alternative, serve on a bed of roasted potatoes with asparagus.

Try this fabulous French recipe for ballotine de poulet.

By Peg Kern

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