A unique alternative to chicken or turkey, succulent Guinea Fowl breast, is crusted with Maille Fines Herbs Mustard and paired with Cipollini onions and baked bean puree
Peel the Cipollini onions. Finely chop the shallots. Mix the Panko breadcrumbs and the Maille Fines Herbs mustard.
Season the guinea fowl breasts with salt and pepper. Place them skin side down in a hot pan with a drizzle of vegetable oil. Turn the breasts and sear them on the other side. Transfer to a baking tray with a parchment paper and top it with the breadcrumb mixture.
Place the Cipollini’s in small saucepan with chicken stock and brown sugar and cook uncovered until the liquid is completely absorbed by the onions. Check they are cooked with a knife and add a little chicken broth, if necessary. Season with salt and pepper.
In a small saucepan, add the shallot and white wine and reduce until dry. Add the baked beans and maple syrup and let heat through. Mix using a blender until smooth and add a little chicken broth, if necessary.
Slice the breasts. Add spoonfuls of pureed beans to the bottom of the plate and garnish with Cipollini’s and arugula leaves.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille