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,
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.
