Girolles, porcini and guinea fowl
Sunday 01 November 2009
Guinea fowl is a delicious and underrated little bird. It is not particularly gamey, just full of good flavour, and its flesh is delicate enough not to overpower the lovely taste of the mushrooms.
4 guinea fowl breasts, wings and tips intact
Sea salt and freshly ground black pepper
1 tbsp olive oil
25g/1oz unsalted butter
1 clove of garlic, peeled and finely chopped
A few drops of lemon juice
1 small bunch of flat-leaf parsley, leaves only, finely chopped
Salt and pepper
Heat the oven to 220C/425F/Gas7. Season the guinea fowl generously and heat a non-stick oven-proof frying pan on top of the stove. Add the olive oil and, when really hot, lay the breasts skin-side down and brown without turning for five minutes, by which time the skin will be crisp. Remove the pan from the stove to the middle shelf of the oven. Cook for 12 minutes.
While the guinea fowl is in the oven, heat another pan with the butter. The pan should be big enough so that the mushrooms are not too crowded. Once the butter is foaming, add the mushrooms and cook for five minutes, stirring only towards the end of the cooking time. Now add the garlic, lemon juice and parsley, salt and pepper and taste – the salt will help bring out the mushrooms' flavour.
Remove the poultry from the oven and divide between four plates. Spoon over the mushrooms and serve.
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