Here is a gourmet guinea fowl and dried fruit salad that can be used as a light dish or a hearty starter.
Ingredients for 4 people
- 1 farmhouse guinea fowl weighing 1.4 kg
- 60 g semi-salted butter
- ½ onion
- ½ carrot
- 15 cl of Noilly Prat® (or white Martini®)
- 8 cherry tomatoes
- 8 sprigs of chives (or flat-leaf parsley)
- ½ tbsp. hazelnuts
- ½ tbsp. almonds
- 60 g mixed salad
- ½ tbsp. grapes
Cheese Dressing :
- 50 g of chaource
- 5 tbsp. olive oil
- 2 tbsp. wine vinegar
- 3 tbsp. water
- 4 tbsp. liquid cream (30% of MG )
- Salt, freshly ground pepper
Guinea fowl salad with dried fruits and chaource cheese vinaigrette
> Have the butcher or the poulterer carve the poultry (reserve the thighs for another preparation).
> Season the guinea fowl supremes (whites), brown them in 30 g butter on the skin side over medium heat. Remove them and leave to rest for 5 minutes.
> Wash and peel the half carrot and half onion, cut them into small cubes. Fry them in 30 g of butter for 2 to 3 minutes without browning. Add the Noilly Prat® and remove the cooking juices by scraping the bottom of the container with a spatula.
Put the supremes back on, add 10 cl of water and cook covered over low heat for 10 to 15 minutes.
> Pass the cooking juices through a fine sieve and reduce by half.
Prepare the cheese vinaigrette :
> Put the chaource in the blender, add the oil, vinegar, salt and pepper and blend.
Relax with the water then the cream and emulsify the whole. Check the seasoning.
> Wash the cherry tomatoes and chives.
> Coarsely chop hazelnuts and almonds.
> Cut the guinea fowl into thin slices.
> Place the salad, previously seasoned with vinaigrette, in the centre of the plate. Add the dried fruit and the guinea fowl slices. Drizzle the plates with the reduced juice and finish with a drizzle of vinaigrette.
Decorate with the cherry tomatoes and a few sprigs of chives.
Recipe: A. Beauvais, Photo: F. Hamel