Guinea fowl breast with tarragon sauce supreme
- 2 Guinea fowl breasts
- 1 small onion
- 50g smoked bacon lardons
- 1 garlic clove
- 50ml white wine
- 1 tsp plain flour
- 150ml Double cream
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh tarragon
- New potatoes
- Cavolo nero
- Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. Heat a frying pan on medium/high heat with a little vegetable oil. Season the Guinea Fowl breasts with salt and pepper and place in the pan skin side down.
- Cook for 5 minutes till golden brown the flip over and cook for further 1 minute. Transfer to a baking tray and cook in the oven for 12-15 mins ensuring it is hot throughout and juices run clear.
- Whilst the Guinea Fowl is in the oven prepare the sauce. Finely dice the onion and crush the garlic clove. Using the same pan that was used for the Guinea Fowl add the bacon lardons and diced onion.
- Cook for 3-5 mins to soften and cook the bacon. Add the garlic and continue to cook for 1 more minute. Add the white wine and reduce till almost fully evaporated. Scrape the base of the pan to release any of the flavour.
- Sprinkle and stir in the flour. It will cause the ingredients to stick together. Continue to stir and cook for 1 minute. Add a quarter of the cream and stir in till thick. Continue to add the cream gradually, stirring all the time. When the sauce is bubbling and thick add the Dijon, tarragon, salt and pepper. Add a touch of hot water if the sauce is too thick.
- When the Guinea Fowl is cooked allow to rest for 5 minutes before serving with choice of vegetables and the tarragon sauce supreme.