Guinea fowl Bacchus

Guinea fowl Bacchus Method 1. Put the morels into a bowl, cover with boiling water and leave to soak for 2 hours. Drain the mushrooms, reserving the soaking water. Finely chop the drained mushrooms.

Melt a knob of butter in a heavy-based frying pan and cook the shallot and garlic until golden brown.

Stir in the cream and reserved soaking liquid and simmer until reduced by half.

Season the guinea fowl breast with salt and freshly ground black pepper. Heat a little vegetable oil in a heavy-based flameproof casserole and brown the breast on both sides until well coloured.

Turn the breast skin side up and stir in the reduced cream mixture, wine and chopped morels. Put the lid on and simmer over low heat until the meat is cooked through.

Lift the breast from the pan and keep warm. Reduce the sauce to a thick, glossy consistency.

To serve, slice the breast, spoon over the morel sauce and accompany with steamed spinach finished with a squeeze of lemon juice.