Guinea fowl supreme with bacon and risotto

Practical information

Total time: 70 min
Preparation time: 70 min
Number of people: 4
Difficulty: Medium
Cost: Economical
Type of cooking: Slow cooking
Type: Flat
Category: Beverage
Nutritional criteria: low GI, Rich in fiber, Egg-free,

Ingredients

4 guinea fowl supremes
300 g Tarbais beans (dry)
60 g of Sheep from the Ossau Valley
20 cl of white wine
1 shallot, minced
4 tablespoons of whipped cream
1 L. chicken broth
20 g of dried and powdered pork belly.
12 slices of dry pork belly
20 g butter
Salt pepper
Olive oil

Preperation

Spread the guinea fowl supremes with the pork belly slices.
Season with salt and pepper. In a hot casserole dish, brown the skin side of the poultry and set aside.
In a sauté pan, with a dash of olive oil, brown the shallot, deglaze with the white wine and reduce to 2/3.
Add the Tarbais beans and moisten with the chicken stock, little by little until the end of cooking. The beans should be tender but firm.
At the end of cooking, place the guinea fowl supremes on the flesh side and cover the sauté pan.
The poultry will finish cooking with the rest of the broth and thus remain tender.
When the meat is cooked, remove it and thicken the risotto with the cream, the butter as well as the Sheep and the breast powder.
Season and serve immediately as an accompaniment to the guinea fowl.

Recipe proposed by Yannick Delpech
Restaurateur and Chef – L’Amphitryon – Colomiers (31)

Trick

Wine pairing: Albesco, Domaine de Hautes Serre 2008, powerful and aromatic chardonnay to accompany the texture of the flesh of guinea fowl and to pair with the pronounced taste of cheese.

Health tips

For sunny days, serve the supreme in carpaccio marinated with capers and lime, accompanied by a mixed greens with parmesan shavings, or on a skewer marinated with seasonal vegetables and seasoned with Espelette pepper and aged wine vinegar.