Photo: Lily Banse
Pan-roasted guinea fowl with truffles and leek recipe
10 ingredients
40 min + 15 min
4 people
openrecipes
Impress your guests with this guinea fowl and truffle recipe from Daniel Galmiche
Estimated Nutrition (whole recipe, rough)
598
Calories
37g
Protein
29g
Fat
49g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 breasts of guinea fowl (or chicken if you prefer)
- 2 Small black winter truffles, thinly sliced
- 3 Olive oil
- tbsp Leek or 3 baby leeks, green parts only, thinly sliced
- 1 Small new potatoes, cut into 5mm/1/4-in thick rounds
- 300 Pancetta, thinly sliced
- g Chevril or flat-leaf parsley sprigs, roughly chopped
- 100 Butter
- g Sea salt
- 2 Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes