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Ingredients:

• 4 to 6 guinea fowl breast with skin
• 250 ml. of Paris mushrooms minced
• 2 French onions minced
• 1 tbsp. of ground fine herbs or poultry seasoning
• garlic to taste
• salt & pepper
• olive oil or butter
• chicken broth or water

Blueberry sauce

• 1 liter of veal or chicken fond
• 2 French onions minced
• garlic to taste
• 250 ml. of frozen or fresh blueberries
• clarified butter
• 250 ml. of Porto

Methods:

• Stuffed the guinea fowl breast with the duxelles of mushrooms previously sauté in butter and all the seasoning (garlic, French onions, salt & pepper, etc.).  Then sauté them in butter or olive oil skin down first, turn and set aside in a pan to bake at 350 degree Celsius for 30 minutes or until done.

Blueberry sauce

• Sauté the French onions in butter or olive oil until lightly brown, add the Porto to deglaze then add the broth or fond and reduce.  Add blueberries and reduce until creamy.  Put in a blender and serve with the guinea fowl.

Comments:

• Enjoy!

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