Blancs de pintade aux truffes et poireaux

Pan-Roasted Guinea Fowl with Truffles & Leek

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Preparation info

  • Serve

    4

    • Difficulty

      Medium

    • Ready in

      55 min

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

In France, when we have the combination of truffles and potatoes in a dish, we talk about the rich mixing with the poor! Truffles can be expensive, but you don’t need much and the addition can transform the simple into the spectacular. You can also freeze them if you have any left over. For this dish you can use chicken, but I find guinea fowl has so much more texture and flavour. Originally a wild bird, it has since been farmed – which I am glad about, otherwise people would really have missed out.

Ingredients

    Method