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Pan-Roasted Guinea Fowl With Truffles And Leek

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Pan-Roasted Guinea Fowl With Truffles And Leek

Ingredients

  • 4 breasts of guinea fowl (or chicken if you prefer)
  • 2 small black winter truffles, thinly sliced
  • 3 tbsp olive oil
  • 1 leek or 3 baby leeks, green parts only, thinly sliced
  • 300 g (10.6oz) small new potatoes, cut into 5mm/1/4-in thick rounds
  • 100 g (3.5oz) pancetta, thinly sliced
  • 2 chevril or flat-leaf parsley sprigs, roughly chopped
  • 100 g (3.5oz) butter
  • 1 pinch sea salt
  • 1 pinch freshly ground black pepper
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Published 2014-09-09 14:09:35 (2 years ago).

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