Instructions: Melt the duck fat in a frying pan season the guinea fowl breasts with salt and pepper and cook for about 8 minutes skin side up.

Crisp the skin by turning the breasts and frying them skin side down.

Remove the skin from the boudins and slice each into 6 pieces.

Fry the boudins separately in a little groundnut oil until golden on both sides.

Toss the beans in the truffle oil and sherry vinegar.

Season to taste with salt and pepper.

Heat the hazelnut vinaigrette adding the grapes and the trimmings from the truffle slices chopped up.

Presentation

Arrange the beans in the centre of each plate in the shape of a cross.

Put a couple of slices of truffle on top.

Place 3 slices of boudin around each plate interspersed with grapes.

Cut each guinea fowl breast into 6 nuggets and place around the plate.

Spoon over the warm vinaigrette and garnish with a sprig of chervil.

Serves 4 as a starter

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.