Guinea fowl with root porridge

How to cook Guinea fowl with root porridge
Step 1
Cook the guinea fowl breast in sous vide for an hour and a half at a temperature of 55 degrees with the addition of butter, salt and pepper. Then, in a hot pan, fry the breast on all sides until golden brown. Then add cherry jam until a light glaze forms.
Step 2
Carrots, shallots, celery root and wood mushrooms cut into small cubes and fry in a preheated pan until golden brown. Boil quinoa and millet until tender. Then combine all the ingredients with demi-glace.
Step 3
Sauce for guinea fowl: in a saucepan, combine demi-glace, red wine, cherry jam, reduce red must by a quarter.
Step 4
To prepare the cream of fried potatoes, peel the potatoes, cut and fry in a pan with shallots until golden brown, add porcini mushrooms, salt and pepper. When ready, add cream, beat in a blender until smooth.
Step 5
Put the guinea fowl breast, root porridge, cream of fried potatoes on a plate.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending

Buckwheat with kefir for weight loss
To lose weight quickly, but not to lose useful vitamins and microelements, experts recommend a diet of buckwheat with kefir. In a week on such a diet, you can lose 7-8 kilograms, and also improve the functioning of the gastrointestinal tract. Buckwhe

Cherry tincture
Cherry liqueur is a tasty but quite strong drink. The recipe involves steeping cherries in vodka. It is easy to make liqueur at home, you just need to choose the berries and quality vodka. You can use both fresh and frozen cherries. The main thing is

Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the