Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad
Makes 2 Servings
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.