Cheese and black pudding stuffed Guinea Fowl with a cyder butter sauce
This dish was created by local chef Mike Keen using wonderful Suffolk ingredients. A recipe suited for the more accomplished cook, it
is sure to impress your dinner guests.
- Place the guinea fowl breasts on a chopping board, skin side down. Starting about a centimetre from one end make a
straight line cut ending a centimetre from the other end (try to cut just deep enough that you don’t break through the flesh
into the skin). Using a sharp knife again and starting at the bottom of the cut use your knife to cut a pocket around inside
the breast. Take the breast fillet off and pull out the sinew. Wrap the fillet in a piece of cling film and using the flat
side of a heavy knife gently pat the fillet so that if flattens out. Remove from the cling film.
- Divide the cheese into four slices and place one in the bottom of the pocket you’ve made in each breast. Add the butter,
black pudding and garlic, dividing equally between the four breasts, spreading it out evenly throughout the
- Lay the flattened fillet over the stuffing and tuck the edges in. This should give you a good seal.
- Heat the rapeseed oil in a heavy bottomed pan. Season the skin of the breasts and carefully lay them, skin side down, in
- Cook until the skin is golden & then flip them over.
- Add water or stock to about a centimetre depth and then put into the oven at 180ºC for 12 minutes. Take the guinea
fowl out of the pan and leave to rest.
- Put the pan with the stock back on a high heat and bring to the boil. Reduce until you have about 200ml. Then add
200ml Aspall cyder and reduce again by half. Keeping it on a boil add 150g of cubed butter. Continue boiling – the butter
should melt and turn the sauce velvety smooth. Taste and season the sauce if necessary
- Serve the guinea fowl breasts with the sauce poured over the top with crushed new potatoes, seasonal green veg and serve.
You shouldn’t need much sauce as the butter & cheese will have melted inside the breast to create it’s own sauce.
Thank you to Mike Keen from The Brewery Tap, Ipswich for sharing this recipe with us