📝 About This Recipe
This elegant French classic transforms the lean, gamey delicacy of guinea fowl into a succulent, jewel-like centerpiece. By deboning the bird and wrapping it around a rich stuffing of wild mushrooms, brandy, and herbs, we ensure the meat remains incredibly moist while developing a complex, earthy flavor profile. It is a sophisticated dish that brings the rustic charm of the French countryside to your dinner table with professional finesse.
🥗 Ingredients
The Bird
- 1 whole Guinea Fowl (approx. 1.2kg, deboned but skin kept intact)
- 8-10 slices Prosciutto di Parma (thinly sliced to wrap the ballotine)
The Farce (Stuffing)
- 150 grams Chicken Thigh (skinless, boneless, chilled and diced)
- 100 ml Heavy Cream (chilled)
- 200 grams Wild Mushrooms (chanterelles or porcini, finely chopped)
- 1 Shallot (finely minced)
- 1 clove Garlic (grated)
- 1 tablespoon Brandy or Cognac
- 1 teaspoon Fresh Thyme (leaves only)
- 1 large Egg White (chilled)
The Jus and Aromatics
- 1 set Guinea Fowl Bones (reserved from deboning)
- 300 ml Chicken Stock (high quality)
- 50 grams Unsalted Butter (cold, cubed)
- 100 ml Dry White Wine (like Chardonnay)
👨🍳 Instructions
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1
Begin by sautéing the minced shallots and wild mushrooms in a small knob of butter over medium heat until all moisture has evaporated. Deglaze with brandy, flambé carefully, and set aside to cool completely.
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2
To make the mousseline farce, place the chilled diced chicken thigh and a pinch of salt in a food processor. Pulse until smooth. Add the egg white and pulse again.
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3
With the processor running, slowly drizzle in the chilled heavy cream until a smooth, pale paste forms. Do not over-process or the cream will split. Fold in the cooled mushroom mixture and thyme by hand.
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4
Lay the deboned guinea fowl flat on a large piece of plastic wrap, skin-side down. Season the flesh lightly with salt and pepper.
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5
Spread the mushroom farce evenly over the center of the meat, leaving a 2cm border at the edges.
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6
Using the plastic wrap to assist you, roll the bird tightly into a cylinder (log shape). Twist the ends of the plastic wrap like a candy wrapper to compress the meat.
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7
Lay out a fresh piece of plastic wrap and arrange the prosciutto slices in a slightly overlapping rectangle. Unwrap the guinea fowl roll and place it at the edge of the prosciutto.
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8
Roll the bird up again so it is fully encased in prosciutto, then wrap tightly in several layers of heat-resistant plastic wrap and tie the ends with kitchen twine.
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9
Poach the ballotine in a water bath at 70°C (158°F) or in a steamer for 35-40 minutes until the internal temperature reaches 65°C (150°F).
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10
While poaching, roast the reserved bones in a hot oven until brown. Add wine to the pan to deglaze, then simmer with chicken stock until reduced by two-thirds. Strain and whisk in cold butter to create a glossy jus.
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11
Remove the ballotine from the water, let it rest for 10 minutes, then carefully remove the plastic wrap. Pat the exterior dry with paper towels.
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12
Heat a splash of oil in a skillet over medium-high heat. Sear the ballotine for 2-3 minutes, rolling it constantly, until the prosciutto is crisp and golden.
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13
Slice into thick rounds (medallions) using a very sharp serrated knife to reveal the beautiful spiral filling.
💡 Chef's Tips
Keep all farce ingredients ice-cold to prevent the emulsion from breaking. If you aren't comfortable deboning the bird yourself, ask your butcher to 'butterfly and debone a guinea fowl for a ballotine.' Use a thermometer to ensure the center reaches 65°C; guinea fowl is lean and will dry out if overcooked. Resting the meat after poaching is crucial for a clean slice and juice retention. For an extra touch of luxury, add a teaspoon of truffle oil or chopped black truffles to the farce.
🍽️ Serving Suggestions
Serve atop a bed of creamy celeriac purée to complement the earthy mushrooms. Pair with honey-glazed heirloom carrots for a touch of sweetness. Accompany with a glass of oaked Chardonnay or a light-bodied Pinot Noir. Garnish with micro-herbs or crispy sage leaves for a professional finish. Add a spoonful of the glossy red wine and bone-marrow reduction over each slice.