Prep 20 mins
Cook 25 mins
- 1 large shallot , diced
- 50g unsalted butter
- 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)
- small splash white wine vinegar
- 100ml white wine
- 250ml chicken stock
- 120ml double cream
- 2 guinea fowl breasts, skin on
- splash Madeira wine
- spinach , to serve
- Heat the oven to 200C/fan 180C/gas 6. Make the morel cream by cooking the shallot in half the butter until softened. Throw in the morels and cook for a few mins. Add the white-wine vinegar and allow to reduce.
- Tip in the wine and reduce by two-thirds. now add the stock and again reduce by half. Add the cream, bring to the boil, season and remove from the heat.
- Heat a little oil in a hot frying pan. Season the guinea fowl generously and start cooking, skin-side down. Continue until the meat is coloured and the skin is golden brown. Turn over, put in the oven and roast for another 8-10 minutes or until the breast has a slight spring to it when pushed. Remove from the oven and add the remaining butter and a splash of Madeira to the pan. Allow to rest for a few minutes, and keep basting with the cooking juices.
- Arrange some hot buttered spinach on a plate, slice the bird with one long-angled cut and put on top of the spinach, then spoon over the resting juices and dress with a generous amount of the morel cream.
797 kcalories, protein 40.5g, carbohydrate 7.3g, fat 64 g, saturated fat 34.6g, fibre 1.6g, salt 1.28 g