Stuffed breast of guinea fowl with Pommery noodles and foie gras – by Paul Merrett
INGREDIENTS
(serves four)
Stuffing (see below)
4 breasts of guinea fowl
Salt and pepper
250g diced root vegetables
60g butter
Pasta (see below)
150g butternut squash, diced and roasted
100g lardons, pan-fried
½ Savoy cabbage, diced and blanched
120ml reduced guinea fowl jus (flavoured with celeriac, mushrooms, carrots, leeks, and white wine)
For the stuffing
1 breast of guinea fowl, minced
250g home-made corn breadcrumbs
125g chestnuts, cooked and chopped
100g sweet corn, chopped
½ tbs sage
1tbs parsley
1tbs thyme
1tbs truffle, chopped
1/2 egg
100g foie gras, diced
Salt and pepper
For the pasta
125g flour
125g semolina
200g egg yolks
1 egg
3tsp Pommery mustard, heaped
Pinch of salt
METHOD
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Mix together the ingredients for the stuffing. Slice open guinea fowl breast and fill with stuffing. Season. Pot-roast on a bed of root vegetables and butter for about 30 minutes.
Combine all the pasta ingredients. Knead to a smooth dough and pass through a pasta machine.
Reheat the squash, bacon lardons and Savoy cabbage. Assemble. Pour jus around and serve.
Paul Merrett
