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Rezepte | 12.11.2018

Breast of guinea fowl with a honey glaze, celeriac, apples & hazelnuts

Ingredients:
(serves 4)

 

  • 320 g guinea fowl breast
  • 200 g celeriac
  • 2 golden apples30 g honey
  • 20 hazelnuts
  • 40 g extra virgin olive oil
  • 30 g butter
  • 1 garlic clove
  • Herbs
  • Maldon salt

 

Preparation:  

Place the guinea fowl breast into a vacuum bag with the herbs and oil. Cook for 8 minutes at 65°C. Cut the celeriac into strips, dice the apples and sweat both ingredients in a pan in oil. Brown the guinea fowl breast in a pan and glaze with honey. Slice and serve with the celeriac and apples. Garnish with roasted hazelnuts.

 

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