Supreme Of Guinea Fowl on Asparagus Barley Risotto with Champagne Sauce

Summary

Ingredients

• 4 guinea fowl breasts
• 1 tablespoon clarified butter
• 1 cup pearl barley, fine barley
• 500 ml chicken broth, (powder)
• 12 stalks asparagus, green
• 1 bunch spring onion (s)
• 1 carrot (s)
• 2 radishes
• 1 pinch (s) sugar
• butter
• salt and pepper

For the sauce:

• 1 shallot (s), finely chopped
• 2 cl vermouth, dry (Noilly Prat)
• 8 cl champagne or sparkling wine
• 150 ml poultry stock, (own production)
• 100 ml cream
• 1 egg yolk
• butter
• turmeric
• salt
• Cayenne pepper

Print Recipe Pin Recipe

Instructions

1. The guinea fowl supreme refers to the breasts that are released with the skin and the attached wing bone up to the first joint. For optical reasons, the meat is scraped off the wing bone so that the bone is exposed.
2. For the risotto, first wash the pearl barley in a sieve and cook it in the broth for 5 minutes. Turn off the stove and let the barley grains soak in a closed pot for 50-60 minutes. Then rinse the grains on a sieve with cold water until the water remains clear, then drain well.
3. Peel the asparagus in the lower third, separate the heads whole and cut the remaining stalks into fine rolls. Cut the spring onions into diamonds about the same length as the asparagus pieces. Cut a brunoise from carrots and radishes, these are the finest cubes with an edge length of about 1-2 mm.
4. Melt 1 tablespoon butter in a pan, fry the asparagus and spring onions for about 5 minutes over medium heat. Swirl every now and then and season with a pinch of sugar. Add the carrot and radish brunoise, fold in, cook for about 5 minutes, toss and season the stir-fried vegetables with salt and pepper.
5. Melt 1 tablespoon butter in a saucepan, sweat the pearl barley in it, add the vegetables, fold in and season the risotto with salt and pepper.
6. In the meantime, prepare the sauce. To do this, sweat the shallot in 1 teaspoon butter until colorless, deglaze with wormwood and let it boil down a little. 6 cl champagne (keep the last sip) and add the poultry stock, bring to the boil and let it boil down for about 10 minutes. Mix the egg yolks with the cream and stir into the sauce. It should be kept hot, but not boiled, otherwise it will curdle. Finally, add the last sip of champagne and stir in a few pieces of ice-cold butter to bind. Season to taste with salt, turmeric and cayenne.
7. Heat clarified butter in a pan, rub guinea fowl breasts with salt and pepper and fry on the skin side for about 2 minutes. Then turn the heat down to half and watch the cooking progress on the sides. As soon as the initially glassy meat is slightly over half white, i.e. cooked, turn the breasts and let them stand on the exposed plate. The meat should be cooked through, but only enough so that the cut is still moist.
8. Before serving, mix the sauce with a hand blender until frothy. This increases the volume and the calorie-conscious eater needs less of the rich sauce without noticeable loss of taste.

Also Like

Guinea Fowl Supremes with Albufera Sauce

The perfect guinea fowl supremes with albufera sauce recipe with a picture and simple step-by-step instructions. More...

Champagne Risotto with Asparagus

The perfect champagne risotto with asparagus recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl Provençal

The perfect guinea fowl provençal recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Chanterelles

The perfect guinea fowl with chanterelles recipe with a picture and simple step-by-step instructions. More...

Alsatian Guinea Fowl

The perfect alsatian guinea fowl recipe with a picture and simple step-by-step instructions. More...

Clear Guinea Fowl Bouillon

The perfect clear guinea fowl bouillon recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl in Red Wine

The perfect guinea fowl in red wine recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl in White Wine

The perfect guinea fowl in white wine recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Braised Vegetables

The perfect guinea fowl with braised vegetables recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Cider and Apples

The perfect guinea fowl with cider and apples recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl with Glazed Shallots

The perfect guinea fowl with glazed shallots recipe with a picture and simple step-by-step instructions. More...

Tortellini with Guinea Fowl Filling

The filling for tortellini is made from guinea fowl. The poultry carcass is first to cut into large pieces, fried and brought to readiness in white wine. After that, the meat is separated from the bones, passed through a meat grinder and mixed with eggs o...

Risotto with Barley, Asparagus and Peas

Recipe for making risotto with barley, onions, white wine, asparagus, green peas, parmesan and mint. Servings: 4 Cook: 40 mins Ingredients Olive oil – 2 tbsp Leeks – 2 Pieces Dry white wine or water – 1/2 Glass Salt and ground pepper – – To taste Vegetabl...

Champagne Risotto

The perfect champagne risotto recipe with a picture and simple step-by-step instructions. More...

Flambéed Whiskey – Guinea Fowl with Pappardelle

The perfect flambéed whiskey – guinea fowl with pappardelle recipe with a picture and simple step-by-step instructions. More...

Stuffed Guinea Fowl with Plums and Apples

The perfect stuffed guinea fowl with plums and apples recipe with a picture and simple step-by-step instructions. More...

Barley Sotto, Barley Risotto

The perfect barley sotto, barley risotto recipe with a picture and simple step-by-step instructions. More...

Guinea Fowl Breast with Figs and Glazed Shallots

The perfect guinea fowl breast with figs and glazed shallots recipe with a picture and simple step-by-step instructions. More...

Mini-Quiches with Guinea Fowl on Puff Pastry

Instead of hard parmesan for sprinkling, you can use soft, un-aged cheese: mozzarella, feta, feta cheese, or Imeretian cheese Cook: 1 hour 30 minutes Servings: 6-8 Ingredients guinea fowl 500 g ready-made yeast-free puff pastry 1 large stalk of leeks, whi...

Braised Guinea Fowl Legs in Tomato – Gin – Cream Sauce

The perfect braised guinea fowl legs in tomato – gin – cream sauce recipe with a picture and simple step-by-step instructions. More...