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Christmas guinea fowl supremes
Savory recipes
Winter
1+ hour
Recette de fête
Expert
Casserole
Faitout
Poêle
Prep time
45 minutes
Cooking time
22 minutes
Serves
10 people
Method
- Bring 260 g (9.2 oz) of white chicken stock to a boil with the semi-salted butter, add the diced carrot and celeriac, then cook over low heat, drain, season, and let cool.
- Cut the guinea fowl supremes in half lengthwise
- Blend the chicken breasts in a food processor, season with salt and pepper, add the cold liquid cream, chopped cilantro, chestnut pieces, and the cooled diced vegetables, blend again.
- Add the mixture to a pastry bag and refrigerate
- Place a piece of cling wrap on your kitchen surface, season it, then place the guinea fowl supreme on the wrap with its meat facing up. Insert some stuffing with the pastry bag, then close the supreme. Roll it up like a sausage with the cling wrap. Use a second piece of cling wrap to make the supreme airtight. Cook in a saucepan or pot of water at 62°C (144°F) for 28 minutes
- Cook the Brussels sprouts in salted boiling water, then immerse them in ice water when they are finished cooking
- Cut the foie gras into 1 cm slices
- In a small saucepan, make a caramel with the sugar and water then deglaze with balsamic vinegar
- Reduce and add some chicken broth (the rest of your white stock) until syrupy
- Heat your plates
- In a preheated frying pan, sear both sides of the foie gras then drain on some paper towel
- Cut each supreme into 3-cm (1-inch) slices.
- Arrange some hot Brussels sprouts, 3 pieces of guinea fowl, a slice of foie gras, and a drizzle of sauce on each warm plate
- Top with fleur de sel and freshly ground pepper, serve, and enjoy!
Ingredients
- 5 guinea fowl supremes (upper thigh and breast)
- 3 chicken breasts for the stuffing
- 385 g (13.6 oz) white stock
- 20 g (1 and 1/2 tbsp) semi-salted butter
- 50 g (1.8 oz) finely diced carrots
- 50 g (1.8 oz) finely diced celeriac
- Salt & pepper
- 300 g (10.6 oz) liquid cream
- 300 g (10.6 oz) small Brussels sprouts
- 20 chestnuts
- 4 slices of foie gras
- Fresh cilantro
- 300 g (10.6 oz) chicken stock
- 70 g (2.5 oz) cold butter
- 65 g (2.3 oz) balsamic vinegar
- 20 g (2 tbsp) sugar
- 5 cl (1/5 cup) water
Utensils
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
Pot
Why cook with a stockpot?
A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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