Guinea fowl wrapped in pancetta on watercress tossed in truffle oil & porcini sauce
Fall is upon us, and Chef Robert Ash from the Cookery School at Rue du Lac in France has the perfect recipe to grace your table.
- 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.
Pre-heat the oven to 392F. 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. 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.
Porcini mushroom 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 soaked in enough boiling water to re-hydrate them – leave them for 1 hour.
Finely chop the shallot and sauté in a saucepan with the butter to cook without colouring. Add the chopped mushrooms and continue cooking until they soften. 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. Correct with salt and pepper to your taste.
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 and sprinkle with finely chopped parsley. As an alternative, serve on a bed of rosti potatoes with asparagus as in the picture.
Place a large metal pastry cutter in the middle of the plate and fill it with watercress, while holding it in with one hand, lift the cutter off with the other and you will have a neat, very professional stack of watercress in the centre on which to put your two pieces of guinea fowl.
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