Guinea fowl in a salt crust
For 4 people
Ingredients · Servings 4
- 1 Perlhuhn à ca. 1.3 kg
- 1 shallot
- 2 sage sprigs
- 3 sprigs of rosemary
- 3-4 sprigs of parsley
- 4-5 sprigs of thyme
- 5-6 egg whites
- 40 g soft butter
- 30 g Trüffelbutter
- 25g Pickled Black Truffles
- 2.5 kg Coarse-grained sea salt
Method · 1 h 15 min
- Wash the guinea fowl and pat dry. Peel and finely dice the shallot. Wash and shake dry the herbs. Place half of the herbs inside the cavity, strip the leaves or needles from the remaining herbs, and finely chop them. Heat 1 teaspoon of butter in a pan and sauté the shallots until translucent but not browned. Thoroughly mix with the chopped herbs, truffle butter, and the remaining butter, then transfer the mixture to a piping bag.
- Carefully slide your fingers under the skin of the guinea fowl breast and gently loosen it from the meat. Be careful not to tear or puncture it. Using a piping bag, pipe the butter between the skin and the meat, then spread it evenly with your hands. Slice the truffle and slide it under the skin as well.
- Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Mix the sea salt with the egg white, and spread a quarter of the mixture, roughly larger than the guinea fowl, onto a baking sheet. Place the guinea fowl on top and completely cover it with the remaining sea salt mixture. Bake in the oven on the middle rack for approximately 40–45 minutes.
- Remove from the oven and let rest for about 8 minutes. Then, using the back of a knife, carefully remove the chicken from the salt crust. Be careful, it's steaming hot!
Perlhuhn at ca. 1.3 kg
shallot
Sage sprigs
Rosemary sprigs
parsley sprigs
Thyme sprigs
protein
- 40 g
- 30 g
Trüffelbutter
- 25 g
Pickled black truffles
- 2,5 kg
Recipe for
persons
Wash the guinea fowl and pat dry. Peel and finely dice the shallot. Wash and dry the herbs.
Shake. Place half of the leaves or needles into the cavity, strip them from the remaining leaves or needles, and chop finely. Heat 1 teaspoon of butter in a pan and sauté the shallots until translucent. Mix thoroughly with the chopped herbs, truffle butter, and the remaining butter, then transfer to a piping bag.
