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Pan-Roasted Guinea Fowl with Truffles and Leeks

Pan-roasted guinea fowl breasts stuffed with truffles, served with a potato, pancetta, and leek hash in a butter sauce.

DinnerChristmasFrenchPancettaGuinea FowlTruffles
Estimated Nutrition
Calories
635.6
kcal / serving
2542.4 kcal total
Carbs
19.7g
per serving
78.8 g total
Fat
48.9g
per serving
195.4 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
g
Butter
Meat
4
piece
Guinea Fowl Breast
Skin on
100
g
Pancetta
Thinly sliced
NutsSeeds
1
pinch
Sea Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
2
sprig
Chervil
Roughly chopped
2
sprig
Flat leaf Parsley
Roughly chopped, alternative to chervil
OilsFats
60
ml
Olive Oil
Split usage
Other
2
piece
Black Winter Truffles
Thinly sliced
Vegetables
1
piece
Leek
Green parts only, thinly sliced
300
g
New Potatoes
Cut into 5mm thick rounds

Method

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