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

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

  • Preparation
    10mins
  • Cooking time
    20mins
  • Rest time
    0mn
Rate this recipe
(89 votes) 3.7/5
Ingredients
Pour 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
Method
  • ETAPE 1

    Preheat the oven to 200°C.

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 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.»

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