Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine
Leiths School of Food and Wine have been kind enough to supply us with a recipe for our celebration of all things Game.
A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh. It’s the ideal size for two to share, don’t be tempted to overcook!
In this dish the meat is served with an indulgent morel mushroom risotto. The dried morels provide a rich, earthy flavour which is enhanced by the use of the tarragon and balanced beautifully by the fresh, creamy mascarpone.
- 10g dried morels
- 1 small onion, finely diced
- 30g unsalted butter
- 2 guinea fowl supreme, skin on
- Oil for frying
- 150g risotto rice (Arborio or Carnaroli)
- 75ml dry white wine
- 750ml white chicken stock, hot
- 100g mixed wild mushrooms, brushed clean and torn into pieces
- Mascarpone, grated parmesan, unsalted butter, tarragon leaves picked and chopped
- Preheat the oven to 200°C.
- Put the dried morels in a small bowl and cover with boiling water. Leave to soak for a minimum of 15 minutes.
- Heat 30g unsalted butter in a sauté pan and add the onion and a pinch of salt. Stir well, cover with a lid and sweat over a low heat until soft but not coloured.
- Strain the dried morels and add the mushroom infused liquid to the hot stock. Reserve the mushrooms for later. Add the rice to the onions and increase the heat to medium. Add a pinch of salt and fry the rice for 1 min until beginning to sizzle. Before any colour is taken on, add the wine to the pan. Allow this to be fully absorbed before adding in a ladleful of stock. Again allow to be fully absorbed, stirring the risotto well and regularly before repeating with the next ladleful of stock. Continue the process until the rice is almost cooked.
- To cook the guinea fowl; Heat the roasting pan on the hob with a little oil. Season the meat with salt and add to the pan, skin side down. Render the breasts slowly for 5-10mins or until crisp and golden. Remove the pan from the heat, turn the breasts over and transfer to the preheated oven. The meat is cooked when the juices run clear and the fibres are set. Rest well before slicing.
- To finish the risotto; Remove the pan from the heat, ensuring the rice still has an al dente bite, add in a good knob (15g) of butter, a tablespoon of mascarpone and a handful (20-30g) of grated parmesan. Cover the risotto and leave for 2-3mins whilst you sauté the mushrooms.
- Heat a frying pan with a little oil and when hot add the mixed wild mushrooms. Sauté over a high heat for 1 minute until just beginning to soften. Turn the heat down, add the soaked morels, a knob of butter and some seasoning, continue cooking for a further 30 seconds to 1min.
- Remove the lid from the risotto and stir in the mushrooms, chopped tarragon and some seasoning to taste. Finally adjust its consistency by adding extra stock or water as needed. The finished risotto should be loose, creamy and have some flow to it.
- Serve the risotto topped with the neatly sliced guinea fowl breast.
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