Guinea fowl with sauce a la moutarde recipe

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Guinea fowl with sauce a la moutarde recipe

Roasted guinea fowl breast served with a warm salad of waxy ratte potatoes, braised baby gem and a pea and wholegrain mustard sauce. 

Ingredients

For the meat
  • 200 g guinea fowl breasts (about 6)
  • 6 pinches Maldon salt
  • 6 turns freshly ground black pepper
  • 20 ml sunflower oil
  • 7.1 oz guinea fowl breasts (about 6)
  • 6 pinches Maldon salt
  • 6 turns freshly ground black pepper
  • 0.7 fl oz sunflower oil
  • 7.1 oz guinea fowl breasts (about 6)
  • 6 pinches Maldon salt
  • 6 turns freshly ground black pepper
  • 0.1 cup sunflower oil
For the vegetables
  • 3 baby gem lettuces
  • 25 g unsalted butter
  • 100 ml chicken stock
  • 3 pinches Maldon salt
  • 3 fresh thyme
  • 0.25 flat leaf parsley
  • 3 baby gem lettuces
  • 0.9 oz unsalted butter
  • 3.5 fl oz chicken stock
  • 3 pinches Maldon salt
  • 3 fresh thyme
  • 0.25 flat leaf parsley
  • 3 baby gem lettuces
  • 0.9 oz unsalted butter
  • 0.4 cup chicken stock
  • 3 pinches Maldon salt
  • 3 fresh thyme
  • 0.25 flat leaf parsley
For the potatoes
  • 600 g Ratte potatoes
  • 6 pinches fine salt
  • 1 banana shallot
  • 0.25 flat leaf parsley
  • 50 ml olive oil
  • 10 g Dijon mustard
  • 10 ml white wine vinegar
  • 21.2 oz Ratte potatoes
  • 6 pinches fine salt
  • 1 banana shallot
  • 0.25 flat leaf parsley
  • 1.8 fl oz olive oil
  • 0.4 oz Dijon mustard
  • 0.4 fl oz white wine vinegar
  • 21.2 oz Ratte potatoes
  • 6 pinches fine salt
  • 1 banana shallot
  • 0.25 flat leaf parsley
  • 0.2 cup olive oil
  • 0.4 oz Dijon mustard
  • 0 cup white wine vinegar
For the sauce
  • 1 banana shallot
  • 1 garlic clove
  • 10 g unsalted butter
  • 100 ml chicken stock
  • 100 ml dry white wine
  • 100 ml double cream
  • 20 g wholegrain mustard
  • 0.25 tarragon
  • 75 g frozen peas
  • 1 banana shallot
  • 1 garlic clove
  • 0.4 oz unsalted butter
  • 3.5 fl oz chicken stock
  • 3.5 fl oz dry white wine
  • 3.5 fl oz double cream
  • 0.7 oz wholegrain mustard
  • 0.25 tarragon
  • 2.6 oz frozen peas
  • 1 banana shallot
  • 1 garlic clove
  • 0.4 oz unsalted butter
  • 0.4 cup chicken stock
  • 0.4 cup dry white wine
  • 0.4 cup double cream
  • 0.7 oz wholegrain mustard
  • 0.25 tarragon
  • 2.6 oz frozen peas

Details

  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 10 mins
  • Cooking Time: 25 mins
  • Serves: 6

Step-by-step

  1. For the potatoes: place the potatoes in a sauce pan of cold salted water and bring to the boil. Reduce the heat and simmer until tender. When the potatoes are cooked, drain and allow to cool.
  2. Peel and finely dice the shallot. Pick and roughly chop the parsley.
  3. Make the dressing for the potatoes by whisking together the Dijon mustard and white wine vinegar. Slowly whisk in the olive oil until you have a thick dressing.
  4. When the potatoes are cool enough to handle, cut into small pieces and dress with the vinaigrette and stir through the shallot and parsley. Keep to one side.
  5. For the sauce: peel and finely dice the shallot and garlic. Pick the leaves from the tarragon and carefully chop. Sweat the shallot in a sauce pan with the butter until soft. Add the garlic and cook for a minute. Deglaze the pan with the white wine and reduce the wine by half.
  6. Add the chicken stock and reduce by half. When the stock is reduced add the double cream. Bring the sauce to the boil and then pass through a sieve. Stir in the wholegrain mustard and check the seasoning. Before serving, reheat the sauce and add the peas and tarragon.
  7. For the baby gem: cut the baby gem in half lengthways. Pick and roughly chop the parsley. Heat a frying pan until hot and add half of the butter. Cook the baby gem cut side down until they are golden brown. Turn over and season with salt and pepper. Add the sprigs of thyme and the chicken stock to the pan and bring to the boil.
  8. Reduce the heat to a simmer, add the remaining butter to the pan and cover with baking parchment or foil and cook for 5 minutes until the centre of the baby gems are tender. Add the chopped parsley and keep warm.
  9. For the guinea fowl: preheat the oven to 200'C. Heat frying pan until hot and add the sunflower oil. Season the guinea fowl with salt and pepper. Cook the guinea fowl skin side down until the skin is golden brown. Seal the flesh side and then turn back over to the skin side and transfer to the oven and cook for 8 to 10 minutes.
  10. To serve: reheat the sauce and add the peas and tarragon.
  11. Place the potato salad in a ring in the centre of the plate, place a braised baby gem on top. Slice the guinea fowl supreme into 3 or 5 slices and fan on top of the baby gem. Finish the dish with the sauce.

Recipe provided by L'atelier des Chefs.

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