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Guinea Fowl Lettuce Salad, Black Truffle Oil
Difficulty : Easy
Cooking time : 1 hour 10 minutes
Cooking cost : Affordable
Ingredients
Serve 4
1 guinea fowl, about 3 pounds (1.2vto 1.5 kg)
The vinaigrette
2 medium shallots, diced 2 tablespoons Banyuls wine vinegar, 1 tablespoon balsamic vinegar, ¼ cup (6 cl) extra virgin olive oil
The salad
4 handfuls lamb’s lettuce or mesclun salad, ¼ pound (125g) yellow or grey chanterelles, cleaned, 1 garlic clove finely chopped, 1 black truffle about 1 ounce (30g) peeled, ¼ cup (6 cl) grape seed oil salt and freshly ground black pepper.
Preparation
The guinea fowl should be at room temperature before roasting: take it out of the refrigerator 1 hour in advance of cooking.
- Preheat the oven to 450°F (232°C). Truss the guinea-fowl and season it with salt and pepper. Place it into an ovenproof dish, breast side up, and roast for 20 minutes. Lower the temperature to 400°F (200°F), turn the fowl on its side and roast for 20 minutes. Turn it on the other side and roast for 20 more minutes. All the while, baste it frequently with the roasting juices.
- When the guinea fowl is cooked, let it rest for 10 minutes out of the oven, breast side down, loosely covered with aluminum foil, before carving.
- For the vinaigrette: Marinate chopped shallots for 10 minutes in the mixed vinegars and a little salt. Whisk in the olive oil and add freshly ground black pepper to taste.
- For the salad: Rinse and dry the lamb’s lettuce.
- In a very hot skillet, heat a little olive oil and sauté the chanterelles in it with à little salt. When they are tender, add the chopped garlic and cook for 2 minutes over low heat. Set aside.
- Crush the truffle in a bowl with the tines of a fork. Mix it with the grape seed oil and a pinch of salt, and heat gently over low heat. Set aside.
- Discard the fat from the baking dish, and deglaze the pan with ½ cup (12 cl) water. Pour this jus into small bowl.
- Season the salad with the vinaigrette and half the guinea-fowl jus.
- Cut off the legs and breast meat oh the guinea fowl. Carve the breast meat diagonally and halve the legs.
- For the presentation: Divide the salad among 4 large plates. Place the breast meat onto the salad and add 1 piece of leg. Scatter the whole surface of the plate with chanterelles, spoon the remaining jus over the plate and add the warm truffle oil.
Recipe from the book: S. Brissaud, J. Dupont, J. Robinson, N. Lander. "Grands Crus Classés, Chefs étoilés - Bordeaux 1855 -". Paris : Éditions de La Martinère, 2009.
(Photo : C Le Tourneur d'Ison).
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