Guinea Fowl Supreme (Breast and Wings)
PhP 1350.00 / kg
Guinea Fowl or guinea hen is an intriguing poultry breed, at times called "original fowl", also "pet speckled hen". The French call it pintada and tagged as the "Sunday bird" being popular in their cuisine.
It is originally a game bird, independent, unsocial, and never truly one to be domesticated. These days it can be dosmeticated and is sought after for their meat that has become a delicacy.
It has leaner and darker meat than chicken but the breast meat is white. It is flavorful with a taste that is a cross between chicken and pheasant - richer than chicken, slightly gamey tasting that is pleasant, delicate and milder than pheasant.
How to cook:
There is a number of ways the guinea fowl meat can be cooked as it is very versatile.
- Roasted, pan-fried, grilled, or in wraps.
- Breasts and wings can be braised.
- The meat has the tendency to get dry, it can be cooked then in moist slow-cooking methods like slow-roasting.
- Cook in casserole to keep moist.
- Recipes for pheasants can have this meat as substitute.
It has fewer calories, more protein, and lesser fats than chicken. A hundred grams raw serving of meat has only 110 calories, 21 g protein and 2.5 g total fat. The meat also contains essential fatty acids.
It is an excellent source of niacin or vitamin B3 with an astounding 44% of the daily recommended intake. It is also rich in vitamin B6 with 24% DV. The meat is rich in minerals as well such as selenium and phosphorus, with all the other minerals in small to moderate doses.
It can very well contribute to provide support for your heart, DNA, mood, and the different health-promoting properties that the body needs.
Delivery and Packaging:
Delivered frozen, vacuum packed by pieces of 2
Average weight: 350/450g per pack
Checkout price is based on the maximum weight per pack (450g). Actual pack weight upon delivery may be lower. The final invoice will be computed according to the actual weight delivered.
Pan-roasted guinea fowl with truffles and leeks
1 pack Guinea Fowl Supreme
3 Porcini Mushrooms (Cèpes), sliced thinly
1 tsp White Italian Truffle Oil
2 tbsp olive oil
1 spring onion, chopped
8 pcs small potatoes, cut thickly into rounds
1/2 pack smoked bacon
1 tbsp parsley aromatic herb
5 tbsp butter
Salt and ground black pepper
Cut a slit in the skin of the breast and stuff with half of the porcini slices.
Rub with salt and pepper on both sides to season.
Julienne-cut the other half of porcini and set aside.
Heat pan over medium heat then pour olive oil.
When oil is heated enough, pan-fry the guinea fowl supreme on both sides until golden brown.
Place fried meat in the oven for a few minutes (set aside once cooked).
Heat another pan with salted water and bring to boil.
Put spring onion and cook for one minute.
Take out spring onion from the pan then rinse under cold water and drain.
In the same pan with boiling water, put the potatoes and cook for 5 minutes.
Add smoked bacon and cook for another 2 minutes.
Take both from the pan then wash under cold water and drain.
Remove water from the pan.
Heat the remaining olive oil over medium heat.
Add cooked potatoes and bacon, stir until potatoes turn golden brown in color.
Stir in the cooked spring onion, the truffle oil, and the parsley.
Drain a little of the fat from the pan then add a few spoonfuls of water to make a saucy consistency.
Add butter and the julienned porcinis, cook until the butter melts.
Slice the pan-roasted guinea fowl supreme in half and stuff with the buttered mixture.
Top with the same butter sauce.
Garnish with spring onions (optional).
Serve and enjoy!