Roasted guinea fowl thighs served on a flavorful truffle puree, with confit vegetables (zucchini, carrots, Jerusalem artichoke) and a roast sauce (demi-glace) with green pepper

Recipe for 6 servings

Ingredients:

• Guinea fowl thighs:
• Guinea fowl thighs (raw) – 6 pcs. (approx. 1 500 g)
• Fine sea salt – 18 g
• Freshly ground black pepper – 4 g
• Garlic – 20 g
• Fresh thyme – 10 g
• Fresh rosemary – 6 g
• Clarified butter – 80 g
• Canola oil – 40 g

Truffle puree:

• Flour potatoes, peeled – 1 200 g
• Butter – 180 g
• Cream 30% fat – 250 g
• Black truffle paste – 30 g
• Truffle oil – 12 g
• Salt – 14 g
• White pepper – 2 g

Confit vegetables:

• Zucchini – 400 g
• Carrots – 400 g
• Jerusalem artichoke – 400 g
• Canola oil – 500 g
• Garlic – 15 g
• Fresh thyme – 8 g
• Bay leaf – 2 g
• Salt – 10 g

Demi-glace sauce with green peppercorns:

• Demi-glace sauce (base) – 600 ml
• Green pepper in marinade – 25 g
• Butter – 60 g
• Shallots – 80 g
• White wine, dry – 150 ml

Method of preparation:

Guinea fowl thighs

Clean and thoroughly dry the thighs, then rub with salt and freshly ground pepper. Crush the garlic. Heat a mixture of canola oil and clarified butter in a frying pan, and fry the thighs until golden. Add garlic and fresh herbs.

Transfer the thighs to an oven preheated to 170°C and bake for approximately. 35-40 minutes, basting with the fat from roasting, until the internal temperature reaches 72°C. After baking, allow the meat to rest before portioning.

Truffle puree

Boil the potatoes in salted water until tender, then drain and dry thoroughly. Squeeze through a press. Heat the cream with the butter, then combine with the potatoes and season with salt and white pepper. Add truffle paste and truffle oil, mix thoroughly until smooth and silky.

Confit vegetables

Peel the vegetables and cut them into even pieces. Place in a saucepan, pour in the oil, and add garlic, thyme, and a bay leaf. Confit at 85-90 °C for about 50-60 minutes until tender. Drain off excess fat and season with salt to taste.

Demi-glace sauce with green peppercorns

Finely chop the shallots and fry in butter. Add green pepper, then deglaze with white wine and reduce by 2/3 of its volume. Pour in the demi-glace sauce and cook over low heat until it thickens. Strain and season if necessary.

Serving

Arrange the hot ingredients on a plate: truffle puree, guinea fowl thighs, and confit vegetables. Pour demi-glace sauce with green pepper over the whole.