Pan Roasted Guinea Fowl With Truffles And Leek Recipe Online. Saturday Kitchen Recipe Made Delicious
Pan-roasted Guinea Fowl with truffles and leeks from Saturday Kitchen using Farmison & Co for luxurious dining. Discover over 28,000 reviews and free delivery over £60!
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Oven
- Stove
- Pot
- Colander
- Mixing bowl
- Spoon
- Plate
Ingredients
- 4 breasts of guinea fowl (or chicken if you prefer)
- 2 small black winter truffles, thinly sliced
- 2 tbsp olive oil
- 1 leek or 3 baby leeks, green parts only, thinly sliced
- 300g/ 11oz small new potatoes, cut into 5mm thick rounds
- 1 garlic clove
- 3 flat-leaf parsley sprigs, roughly chopped
- 100g/ 3½oz pancetta, thinly sliced
- 75g/ 2½oz butter
- sea salt
- freshly ground black pepper
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