Breast of guinea fowl with a white wine and tarragon sauce

Breast of guinea fowl with a white wine and tarragon sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 guinea fowl supremes, skin on, each about 170 g (prepared as for chicken supremes)
20g butter
100ml dry white wine
200ml Chicken and veal stock
2-3 tablespoons double cream
tarragon sprigs
salt
freshly ground black pepper

Method

  1. Season the guinea fowl supremes with salt and pepper. Melt the butter in a frying pan over a low to medium heat, then add the guinea fowl, skin side down. Cook over a low to medium heat to render the fat beneath the skin. This will help to caramelise and crisp the skin.
  2. Once the fat is rendered and the skin browned, turn the guinea fowl over, reduce the heat and continue to cook until the supremes are cooked through, about 10 minutes. Remove the guinea fowl to a warmed plate and leave to rest in a warm place while you finish the sauce.
  3. Pour off the excess fat from the pan and deglaze with the wine. Reduce to 1–2 tablespoons. Add the stock and reduce by half. Stir in the cream and simmer for 2–3 minutes. Coarsely chop enough tarragon leaves to give you 1 teaspoon, and add to the sauce. Taste and season with salt and pepper, then serve.
Tags:
Leiths School of food and wine
cookery course
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