Hub Guinea Fowl with Cider Mushroom Cream
2 Guinea fowl breast (skins removed)
200 gms (1/2 lb.) closed cap mushrooms (or which ever type you fancy but not too strong)
350 mls (1 1/2 C.) chicken stock
200 mls (3/4 C.) medium cider
250 mls (1 C.) thick or double cream
12 black peppercorns
pinch of sea salt
1 T. olive oil
2 oz. butter
Prepare your stock first – I use a good quality chicken stock cube. (It is rarely practical to make your own stocks these days as such small quantities are required. You could of course deep freeze it).
Add olive oil and butter to pan (I use my trusty wok). Sauté Guinea Fowl breasts on a low heat until they change colour all over.
Slice your mushrooms thinly and add to pan, stirring to absorb all the butter and oil. Add the cider and increase heat to bring to boil. Continue to boil until liquid is reduced by half.
Add your chicken stock and continue to boil until stock is reduced to a thick consistency – sauce like.
Roughly crush your black peppercorns (in a pestle if you have one otherwise use flat of knife) and add to pan.
Add the cream and bring back to boil. Reduce to a simmer and allow to simmer for about five to ten minutes until it starts to thicken. Taste and add salt to season.
Serve with thick cut potato chips (“pomme neuf”)