Recette de Christmas guinea fowl supremes par SITRAM

Ingredients

• 5 guinea fowl supremes (upper thigh and breast)
• 3 chicken breasts for the stuffing
• 385 g (13.6 oz) white stock
• 20 g (1 and 1/2 tbsp) semi-salted butter
• 50 g (1.8 oz) finely diced carrots
• 50 g (1.8 oz) finely diced celeriac
• Salt & pepper
• 300 g (10.6 oz) liquid cream
• 300 g (10.6 oz) small Brussels sprouts
• 20 chestnuts
• 4 slices of foie gras
• Fresh cilantro
• 300 g (10.6 oz) chicken stock
• 70 g (2.5 oz) cold butter
• 65 g (2.3 oz) balsamic vinegar
• 20 g (2 tbsp) sugar
• 5 cl (1/5 cup) water