Guinea Fowl Wrapped in Pancetta on Watercress with Porcini Sauce

Instructions

1. Pre-heat the oven to 400F. Season the guinea fowl supreme with salt and pepper and cover the skin side with two slices of Pancetta side by side, tucking each slice under the breast.
2. Place on a small oven tray and bake for 10/15mins then take out and leave to rest in a warm place for 5/10mins. Slice in half across the middle at a 45degree angle starting from the wing end and stack one on top of the other for presentation. In a bowl, toss the picked watercress in a little truffle oil to glisten the leaves.
3. To make the porcini mushroom sauce: first, re-hydrate the mushrooms for 1 hour in hot (boiling) water, then strain out any impurities.
4. Finely chop the shallot and sauté in a saucepan with the butter to cook without browning. Add the chopped mushrooms and continue cooking until they soften.
5. Turn up the heat and add the white wine and boil to reduce to a tablespoon, then add the stock and reduce to half its original volume. Add the porcini with the water. Pour in the cream – bring to the boil then turn down the heat and simmer for 10/15 mins. Season with salt and pepper to your taste.
6. Presentation: Take a warm plate and spoon enough sauce to cover the bottom of the plate, then place the watercress in the centre and the guinea fowl on top. Sprinkle with finely chopped parsley. As an alternative, serve on a bed of roasted potatoes with asparagus.