Poached guinea fowl with tarragon, morels, muscat grapes

Name: Poached guinea fowl with tarragon, morels, muscat grapes
Ingredients: 175 g (6 oz/2⅔ cups) fresh morels, thoroughly washed and dried or 50 g (1¾ oz) dried morels, reconstituted in water for 30 minutes, then drained and dried; 150 ml (5 fl oz/⅔ cup) double (heavy) cream; 400 ml (14 fl oz/1¾ cups) white chicken stock; 100 ml (3½ fl oz/scant ½ cup) grape juice; Sea salt and freshly ground black pepper; 200 g (7 oz/1⅓ cups) Muscat grapes; 2 tbsp chopped tarragon; 175 g (6 oz/2⅔ cups) fresh morels, thoroughly washed and dried or 50 g (1¾ oz) dried morels, reconstituted in water for 30 minutes, then drained and dried; Sea salt and freshly ground black pepper; 15 g (½ oz/1 tbsp) unsalted butter; 3 tbsp dry white wine; 4 x 175 g (6 oz) French-trim skinless, boneless guinea fowl breasts; 4 x 175 g (6 oz) French-trim skinless, boneless guinea fowl breasts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

If not cooked with care, guinea fowl can be a little on the dry side, but when it is poached or steamed, it is unfailingly juicy. Fresh morels, when in season in early spring, are fantastic, but during the rest of the year, dried morels make a great substitute.

Ingredients

4 x 175 g (6 oz) French-trim skinless, boneless guinea fowl breasts

Main course
Gluten-free
Spring

Method

Season the guinea fowl breasts with salt and pepper. Put the butter in a shallow pan over a medium heat. When the butter is hot, add the guinea fowl breasts and seal for 1 minute on each side, making sure that they do not colour.

Add the wine and grape juice and bring to the boil. Add the stock and cream, making sure that the breasts are immersed in the liquid. Reduce the heat and poach