Bacon and Mushroom-Stuffed Guinea Fowl Breasts with Asparagus
Ingredients
- Ingredients
- 4 Guinea fowl breast fillets (each about 140 g, with skin)
- 1 shallot
- 150 grams button Mushroom
- 2 Tbsps butter
- salt
- peppers
- 4 slices Bacon
- 2 centiliters Brandy
- 200 milliliters chicken stock
- 100 milliliters Whipped cream
- 600 grams green Asparagus
- 1 Tbsp vegetable oil
Preparation steps
For the stuffed guinea fowl breasts: Rinse the breasts and pat dry. Cut into each breast horizontally to create a pocket.
Peel and finely chop the shallot. Wipe the mushrooms with a damp paper towel and chop. Heat 1 tablespoon of the butter in a skillet. Add the shallots and mushrooms, and cook for 1-2 minutes. Remove from heat and season with salt and pepper to taste.
Place 1 slice of bacon inside each pocket. Divide the mushroom mixture between the pockets. Fasten with toothpicks. Season with salt and pepper to taste.
Heat the remaining butter in a skillet. Cook the breasts, skinside down, until golden brown, about 2-3 minutes. Turn the breasts and cook until golden on the other side. Remove from the pan.
Stir in the brandy, stock and cream. Bring to a simmer and reduce by half. Season with salt and pepper to taste.
Return the breasts to the pan, cover, and simmer over low heat until cooked, about 10 minutes.
For the asparagus: Trim the bottom third from the asparagus. Heat the oil in a skillet. Add the asparagus. Season with salt to taste and add some water. Cover and cook until tender-crisp, about 8 minutes. Uncover and allow the liquid to evaporate.
For serving: Remove the breasts from the sauce, remove toothpicks and slice. Serve on plates with the asparagus. If desired, froth the sauce with a hand blender. Pour on top of the breasts and serve.
