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Supreme of guinea fowl with cabbage, lardons and a white balsamic jus Recipe

Supreme of guinea fowl with cabbage, lardons and a white balsamic jus Recipe
Method
  • 1

    Preheat the oven to 200°C.

  • 2

    Remove the outer leaves from the cabbage. Cut the cabbage into quarters and remove the core. Wash and chop as finely as possible. Cut the pork belly into lardons.

  • 3

    Heat a frying pan and then add the lardons. Cook until golden brown and then remove from the pan and keep to one side.

  • 4

    Season the guinea fowl breasts with salt then place them, skin-side down, in the same frying pan used to cook the lardons. Colour on both sides and then remove from the pan and place on a baking sheet. Transfer to the oven and cook for 6 - 7 minutes.

  • 5

    Add the white balsamic vinegar to the pan and allow to reduce by half. Add a splash of water and then whisk in the butter to make your sauce.

  • 6

    Heat a large saucepan and add a little olive oil. Add the chopped cabbage and sweat for a few minutes. Season with salt and pepper then add a glass of water. Cover and cook for 5 minutes. Check the seasoning, add the cooked lardons and keep warm.

  • 7

    Serve the guinea fowl on a bed of cabbage and finish with the white balsamic jus.

Chef's tip

«This dish also works well using chicken or duck instead of guinea fowl.»

Roasted guinea fowl breast served on a bed of cabbage and lardons finished with a white balsamic jus.

Rate this recipe :

(57 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people

  • Guinea fowl breast(s) 200g : 6 whole
  • Savoy cabbage(s) : 1 whole
  • Pork belly : 150 g
  • Unsalted butter : 50 g
  • White balsamic vinegar : 50 ml
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
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