Pancetta wrapped guinea fowl with braised cicoria, salsa verde and rosemary roast new potatoes Recipe

Pancetta wrapped guinea fowl with braised cicoria, salsa verde and rosemary roast new potatoes Recipe

A succulent guinea fowl breast wrapped in pancetta and served with caramelised red chicory leaves and rosemary roasted new potatoes.

  • Preparation
  • Cooking time
  • Rest time
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(27 votes) 3.7/5

Les ingrédients

Pour people
  • Guinea fowl breast(s) 200g : 6 whole
  • Pancetta slice(s) : 36 whole
  • Sunflower oil : 25 ml
  • Fine salt : 6 pinch(es)
  • For the vegetables
  • Red endive(s) : 6 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Balsamic vinegar : 30 ml
  • Demerara sugar : 50 g
  • Chicken stock : 75 ml
  • For the garnish(es)
  • Baby potato(es) : 600 g
  • Garlic clove(s) : 2 whole
  • Rosemary sprig(s) : 4 whole
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Balsamic vinegar reduction : 20 ml
  • For the sauce
  • Flat leaf parsley : 0.5 bunch
  • Fresh mint : 0.25 bunch
  • Capers : 30 g
  • Maille Dijon mustard : 10 g
  • Anchovies in oil : 3 whole
  • Olive oil : 100 ml
  • Garlic clove(s) : 1 whole


  • ETAPE 1

    Preheat the oven to 200'C.

  • ETAPE 2

    Crush the garlic cloves under your knife and remove the skin. Remove the leaves from the rosemary and finely chop.

  • ETAPE 3

    Place the new potatoes in a roasting tray and drizzle with the olive oil. Season with the sea salt and add the garlic cloves and sprinkle on the chopped rosemary.

  • ETAPE 4

    Place the tray in the oven and cook the potatoes for 45 minutes until golden brown and cooked through.

  • ETAPE 5

    Prepare the salsa verde: remove the leaves from the parsley and mint and chop finely. Mince up the garlic and anchovies.

  • ETAPE 6

    Put the mint and half of the parsley in a bowl and add the garlic, mustard, capers and chopped anchovies. Mix all of the ingredients together before adding the olive oil.

  • ETAPE 7

    Prepare the chicory by removing any damaged outer leaves and then slice the chicory into 2 cm thick slices.

  • ETAPE 8

    Next, prepare the guinea fowl: season the guinea fowl with fine salt. Lay 6 slices of pancetta on to your work surface, making sure they overlap slightly. Place the guinea fowl breast on top, skin side down and then wrap the guinea fowl in the pancetta slices, making sure that the joins are underneath.

  • ETAPE 9

    Heat a frying pan to hot and then add the sunflower oil. Add the guinea fowl to the pan and cook for 2-3 minutes on both sides. Once the pancetta is golden brown, transfer to the oven and cook for 10 minutes. Allow the guinea fowl to rest for a few minutes before serving.

  • ETAPE 10

    Whilst the guinea fowl is cooking, cook the chicory: heat a frying pan until hot and add the olive oil. Add the chicory to the pan and cook the leaves until the they start to colour. Season with salt and pepper. Add the balsamic vinegar to the pan and allow this to reduce by half, sprinkle on the sugar and continue cooking until the sugar melts, caramelises and coats the leaves. Add the chicken stock and cook the leaves until the chicken stock is reduced and the leaves are coated in a sticky balsamic glaze.

  • ETAPE 11

    To serve: warm the chicory leaves and then use a stainless steel ring to arrange them neatly in the middle of the plate, top with the guinea fowl and place some of the potatoes around the plate. Finish the plate with dots of reduced balsamic vinegar and a drizzle of salsa verde.

Chef's tip

«The guinea fowl in this recipe can be replaced with chicken or pork fillet and wrapped in Pancetta and cooked in the same way.»

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