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Ingredients

• 2 slices of white bread
• 5 g (1 tsp.) herbes salées de Charlevoix
• 200 g (7 oz) Baluchon, diced
• 4 Guinea fowls, supreme cut with skin removed
• 5 ml (1 tsp.) olive oil
• 30 ml (2 tbsp.) maple syrup
• 15 ml (1 tbsp.) vinegar (maple, if possible)
• 250 ml (1 cup) poultry stock
• 450 g (1 lb) small celery root, peeled and diced
• 1 potato, peeled and diced
• 125 ml (1/2 cup) milk
• 20 g (1 1/2 tbsp.) butter
• Salt and pepper

Preparation

Add the bread slices and herbes salées in a mixer and mix until doughy. Roll out the dough until 5 mm (1/4 in) thick and refrigerate.

Sear the Guinea fowl supremes on both sides in olive oil. Leave the fond in the pan and refrigerate the Guinea fowls for 5 minutes. Meanwhile, pour the maple syrup into the pan, adding it to the fond. Allow to reduce for approximately 1 minute. Deglaze with vinegar. Add the poultry stock and allow the sauce to reduce by 2/3.

Put the milk and the diced celery root and potato into a saucepan and cover with water. Cook for 10 to 15 minutes over medium heat.

Place the dough over the top of the Guinea fowl supremes and bake for 10 to 15 minutes at 350°F (180°C). Once the celery root and potato are cooked, purée them. Add the butter and season.

Presentation

Create a bed of purée in the centre of the plate, place the Guinea fowl on top and pour the sauce around it.