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.
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.