Low temperature vacuum-packed guinea fowl supreme
  • Temps de préparation: 15 minutes
  • Temps de cuisson: 1h 30 min
  • Nombre de personnes:
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Low temperature vacuum-packed guinea fowl supreme

By 3 May 2023

Ingredients

Instructions

  • 250 ml chicken stock
  • 4 guinea fowl breasts
  • Salt pepper
  1. On your work surface, place a stretch film and place a supreme of guinea fowl, which you salt and roll in the shape of a tight sausage (remove as much air as possible in the stretch film).
  2. Repeat the operation for each supreme.
  3. To cook your guinea fowl supremes at low temperature under vacuum, heat a large saucepan filled with lukewarm water then immerse your supremes in it.
  4. On the pan, place a plate to prevent the pudding from rising to the surface.
  5. The water temperature should not exceed 68°C. Let it cook for 1h30.
  6. When the cooking is finished, remove the sausages from the water and remove the stretch film.
  7. All you have to do is cook your guinea fowl supremes cooked at low temperature sous vide in a pan in a little oil or butter.
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Low temperature vacuum-packed guinea fowl supreme

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Low temperature vacuum-packed guinea fowl supreme Recipe – Low temperature vacuum-packed guinea fowl supreme Recipes

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