Weißburgunder Roter Berg Hochstadt trocken

Ingredients

• 4 piecesguinea fowl breasts with skin
• 20 gdried morels
• 2 piecesshallots
• 1 piecegarlic clove
• 250 mlchicken stock
• 200 mlheavy cream
• 50 gbutter
• 2 tbspvegetable oil
• 2 sprigsfresh thyme
• 1 tspsalt
• 0,5 tspblack pepper
• 1 pinchnutmeg

Preparation

1. 1Soak the dried morels in lukewarm water for about 20 minutes, then rinse thoroughly and filter the soaking water through a fine cloth.
2. 2Pat the guinea fowl breasts dry, season with salt and pepper, and sear skin-side down in a pan with oil for about 4 minutes until golden brown.
3. 3Turn the meat over, add one tablespoon of butter and the thyme sprigs, and finish cooking in a preheated oven at 160 degrees Celsius for about 10-12 minutes.
4. 4Finely dice the shallots and garlic and sauté in the remaining butter until translucent, without letting them take on color.
5. 5Add the prepared morels, sauté briefly, and deglaze with the chicken stock and 50 ml of the filtered morel soaking water.
6. 6Reduce the liquid by half, add the cream, and let the sauce simmer until it reaches a creamy consistency.
7. 7Season the sauce to taste with salt, pepper, and freshly grated nutmeg, let the guinea fowl breast rest briefly, slice, and serve on the morel cream.