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

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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.