Guineafowl Galantine with Guineafowl Liver and Porcini Mushrooms
Appetizers • French
Description
Guineafowl galantine made with guineafowl liver and porcini mushrooms.
Ingredients
- Guinea Fowl Breast 1 piece
- Guinea Fowl Breast 2 pieces
- Guinea Fowl Breast 5 oz
- Olive Oil 1½ spoons
- Truffle Oil to taste
- Butter 0 oz
- Cream 5 fl oz
- Porcini Mushrooms 5 oz
- Fig Jam 2½ spoons
- Chopped Sage Leaves 1 stalk
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Sauté the diced mushrooms in a tablespoon of olive oil, then after two minutes, add the similarly diced liver and cook for another couple of minutes. Season with salt and pepper to taste, then let it cool.
Step 2
Blend the guinea fowl breasts and cream together in a blender until smooth.
Step 3
Cut off the wings of the guinea fowl and remove the skin (neither will be needed later), then flatten the bird, remove all the bones, and lightly pound it — you should end up with a sheet of meat. Season with salt and pepper.
Step 4
Cut a piece of food wrap about half a meter long and wipe it with a damp cloth. Place a second piece of the same size on top and wipe it as well—this is to ensure there is no air between the layers. Lay a third piece on top and brush it with the remaining olive oil.
Step 5
Mix the liver and mushrooms with the chicken mousse and generously spread this mixture over the guinea fowl. Then roll everything tightly into a log, wrap it in plastic wrap, roll it on the table to shape it, and twist the ends tightly. Bake the galantine for thirty minutes at 320°F, lining the baking tray with parchment paper.
Step 6
Slice the roll into pieces about one to one and a half centimeters thick and place them in a skillet with heated butter. After browning one side, flip them over, drizzle with truffle oil, and add one or two leaves of sage.
Step 7
Serve with fig jam.
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