Aimer faire plaisir à ceux qu'on aime

Ingredients

• 15 ml (1 tbsp.) butter
• 1 shallot, chopped
• 1 garlic clove, chopped
• 15 ml (1 tbsp.) fresh ginger, chopped
• 45 ml (3 tbsp.) ice cider
• Salt and freshly ground pepper
• 4 guinea fowl supremes
• 125 ml (1/2 cup) 35% cream
• 1 egg
• 45 ml (3 tbsp.) cashews, unsalted, ground into a powder
• 15 ml (1 tbsp.) chives, finely chopped
• 125 ml (1/2 cup) leek, blanched and thinly sliced
• 200 g (7 oz) Oka l’Artisan, cut in sticks
• 1 L (4 cups) chicken stock

Preparation 

In a frying pan, brown the shallot, garlic and ginger in butter for about 2 minutes. Add the ice cider and continue cooking for 2 minutes. Add salt and pepper. Allow to cool.

Place two guinea fowl supremes along with the cream, egg, cashews and chives into a food processor. Blend everything together until it forms a mousse. Add the cooled shallot mixture, and set aside in the refrigerator.

Cut open the two remaining guinea fowl supremes into a butterfly shape and flatten them out. Spread the guinea fowl mousse on the supremes. Top with a row of leek, then with a row of cheese. Roll up firmly using plastic wrap, wrapping it well, and twist each end closed.

Bring the chicken stock to a boil and add the two guinea fowl supreme rolls. Let simmer for about 15 minutes. Drain and set aside. Before serving, remove the plastic wrap, slice the guinea fowl supremes with Oka l’Artisan, and serve with ice cider sauce.

Ice Cider Sauce

Ingredients

• 15 ml (1 tbsp.) butter
• 15 ml (1 tbsp.) sugar
• 125 ml (1/2 cup) ice cider
• 250 ml (1 cup) demi-glace sauce, store-bought
• Salt and freshly ground pepper

Preparation

In a saucepan, melt the butter. Add the sugar and cook over low heat until a caramel is formed. Add the ice cider and demi-glace sauce. Add salt and pepper to taste.