Preheat the oven to 190'C.
Season the meat with salt and pepper and add a splash of olive oil.
In a pan seal the meat on the skin side until golden brown then turn over and transfer the pan to the oven. Cook for 7-8 minutes then take out to rest.
Cut the chicory in half, wash and drain.
Lightly toast the walnuts and crush, leaving some texture about them (do not grind into a fine powder).
In a seperate pan fry the bacon lardons along with half of the butter. After 2 minutes when the lardons begin to colour add the chicory to the pan and cook along with the bacon for a further 2 minutes. Add a splash of water and cover with tin foil. Braise in the oven for 20 minutes.
Remove from the oven and carefully remove the tin foil. Add the remaining butter, half of the walnuts and the balsamic vinigar.
Check and adjust the seasoning.
Serve the braised chicory in the middle of the plate. Carve the guinea fowl breast into 5 slices on an angle and place on top of the chicory. Scatter the walnuts and bacon around the plate. Finish with remaining walnuts.
«If you cannot find chicory at your local supermarket baby gem lettuce is a great substitute for this dish. It can be cooked in the same way.»