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Wheat-Fed Guinea Fowl with Brioche Crumbs, Gooseberries, and Asparagus

Succulent guinea fowl breast topped with crispy brioche crumbs, served alongside tender asparagus and a rich wild sorrel sauce.

MeatSpringGourmetSeasonalGuinea Fowl
Estimated Nutrition
Calories
845.2
kcal / serving
845.2 kcal total
Carbs
19.8g
per serving
19.8 g total
Fat
62.1g
per serving
62.1 g total
Protein
52.4g
per serving
52.4 g total
Cook Time
45
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
20
g
Brioche Crumbs
1
pinch
Sugar
Dairy
14
g
Butter
one knob
2
tsp
Crème Fraîche
14
g
Butter
melted for glaze
Liquids
400
ml
Chicken Consommé
or strong chicken stock
Meat
1
piece
Guinea Fowl Breast
skin on
NutsSeeds
1
pinch
Salt
1
pinch
Black Pepper
freshly ground
5
g
Sunflower Seeds
toasted and crushed
3
tsp
Soft Herbs
puréed
0.5
clove
Garlic
roasted and crushed
2
tsp
Chives
snipped
OilsFats
5
ml
Olive Oil
light fruity
Vegetables
1
pinch
Wild Sorrel
finely shredded
0.5
piece
Shallot
diced
40
g
St George Mushrooms
small
3
piece
Asparagus
spears
1
piece
Red Vein Sorrel Leaves
for garnish

Method

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