Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad
Makes 2 Servings
 |
WINE PAIRING | |
|---|---|---|
| Dolcetto | ||
This dish balances the delicate soft texture of sous vide guinea fowl, richness of the prosciutto, rich earthiness of the truffle butter, balanced with a bright microgreen salad.
We cooked this guinea fowl sous vide to help keep the lean meat exquisitely tender & moist. However you could also wrap the breasts in prosciutto, sear them, and move them to the oven to roast the rest of way through, finishing with melted truffle butter.
INGREDIENTS
- 2 Guinea Fowl Breasts (we used Airline Guinea Fowl Breasts)
- 1 tbsp Black Truffle Butter
- 2 sprigs of Thyme
- 1 Bay Leaf
- Prosciutto
- Microgreen Salad:
- Microgreen Mix
- Lemon Juice
- Extra Virgin Olive Oil
- Salt
- Additional Black Truffle Butter to finish
DIRECTIONS
1
Preheat your sous vide machine to 161°F.
2
Vacuum pack the guinea fowl breasts with the black truffle butter, thyme and bay leaf.
3
Cook the guinea fowl breasts sous vide for 35 minutes.
4
Remove the cooked breasts from the bath and their bags. Pat them dry and wrap them with a layer of prosciutto. Sear both breasts in a hot oiled pan over medium-low, just until the prosciutto crisps.
5
Toss the microgreens with lemon juice, olive oil and salt to taste.
6
Slice the breasts and serve them with the microgreen salad, topped with a few dollops of truffle butter.