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Yield:
4 as a starter )
Ingredients:
Instructions:
Instructions: Make a poaching liquid with the stock madeira tarragon and foie gras trimmings.
Season the guinea fowl breasts with salt and pepper add to the stock and poach for about 20 minutes then remove from the heat. Allow the breasts to cool in the liquid. Cut each artichoke heart in half then cut each half into 3 rounded slices. Poach the figs in the sugar water and lemon juice for a few minutes. Remove the skin from each breast and cut the meat into 3 thin slices. Lay the shces on a baking tray and cover with the dressing. Place in the oven preheated to 180C/350F/gas mark 4 for 2 to 3 minutes until warm. Season the artichoke slices with the truffle oil sherry vinegar salt and pepper. presentation: Alternate slices of artichoke and guinea fowl on each plate. Surround with the figs. Garnish with the chives. dressing for poached guinea fowl 400 ml demi glace (qv) 2 finely diced shallots 1 clove garlic thinly sliced 50ml orange juice 100ml oil 10ml white wine vinegar salt and pepper 50g dijon mustard 2 fresh sage sprigs Bring the demi glace to the boil reduce by half and then add all the other ingredients. Leave to infiuse for 10 to 15 minutes then pass through a fine sieve Serves 4 as a starter Email this Recipe:
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