Galantin of guinea fowl, guinea fowl liver and porcini mushrooms
5 servings
70 minutes
Galantine made from guinea fowl, guinea fowl liver, and white mushrooms is a true embodiment of French culinary mastery. This dish has roots in haute cuisine traditions, where special attention is paid to texture, flavor balance, and presentation elegance. The tender guinea fowl meat harmoniously combines with the earthy aroma of white mushrooms and rich, slightly sweet liver. The creamy mousse adds airiness to the roll, while the final frying in butter and truffle oil reveals its deep gastronomic notes. The light sweetness of fig jam adds a subtle contrast, making the taste complete and refined. This galantine is perfect for festive dinners, highlighting the elegance of French cuisine and the ability to enjoy culinary masterpieces.
1
Sauté chopped mushrooms in a tablespoon of olive oil, then add chopped liver after two minutes and cook for another couple of minutes. Season with salt and pepper to taste, then cool.
- White mushrooms: 120 g
- Guinea fowl liver: 100 g
- Extra virgin olive oil: 1.5 tablespoon
- Ground black pepper: to taste
- Salt: to taste
2
Blend the guinea fowl meat and cream into a mousse.
- Guinea fowl breast: 2 pieces
- Cream: 120 ml
3
Cut off the wings of the guinea fowl and remove the skin (neither will be needed later), then flatten the bird, remove all bones, and lightly pound it — it should result in a meat sheet. Season with salt and pepper.
- Guinea fowl: 1 piece
- Ground black pepper: to taste
- Salt: to taste
4
Cut a piece of food film half a meter long, wipe it with a damp cloth, place a second identical piece on top and wipe it as well — this is necessary to prevent air between the layers. Place a third piece on top and brush with the remaining olive oil.
- Extra virgin olive oil: 1.5 tablespoon
5
Mix liver and mushrooms with chicken mousse and generously spread this mixture on the guinea fowl, then roll everything into a tight roll, wrap in film, roll on the table to level it, and tightly twist the ends. Bake the galantine for thirty minutes at 160 degrees, covering the baking tray with parchment paper.
- Guinea fowl liver: 100 g
- White mushrooms: 120 g
- Guinea fowl breast: 2 pieces
6
Slice the roll with a sharp knife into pieces about one to one and a half centimeters thick and hold it in a pan with heated butter. After frying on one side, flip it over, drizzle with truffle oil, and add one or two sage leaves.
- Butter: 20 g
- Truffle oil: to taste
- Fresh sage: 1 stem
7
Serve with fig jam.
- Fig jam: 2.5 tablespoons