Guinea Fowl Breasts w/ Truffle Butter & Prosciutto

Guinea Fowl Breasts w/ Truffle Butter & Prosciutto

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Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad

Makes 2 Servings
wine 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.

Prosciutto-Wrapped Guinea Fowl Breasts with Black Truffle Butter & Microgreen Salad
INGREDIENTS
  • 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.

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