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