- 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
- Add the bread slices, the herbes salées and the cheese 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.
- Create a bed of purée in the centre of the plate, place the Guinea fowl on top and pour the sauce around it.
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