Accademia’s Kitchen presents:

Stuffed Guinea Fowl Breast

Recipe

Prepare the filling: brown the sausages in a pan with thyme and rosemary. Boil the chestnuts in water with a bay leaf, then peel them. Soak some stale bread in water and squeeze out the excess. Finely chop everything together, season with salt and pepper, and transfer the mixture into a piping bag.

With a knife, cut a pocket into the top of the guinea fowl breast and fill it with the stuffing. Seal the breast in a vacuum bag with a drizzle of oil and a sprig of rosemary, then cook it sous-vide at 72°C for 1 hour.
After cooking, sear the breast skin-side down in a hot pan with oil until nicely browned. Remove from the heat and baste with a knob of butter and some thyme.

Plate with a line of roasted leek rounds, cooked chestnuts, and black grapes. Arrange the sliced stuffed breast (in three pieces) beside them and finish with the black grape sauce.

Black Grape Sauce

Use a juicer to extract the juice from the black grapes, then strain it. Pour the juice into a saucepan and let it reduce slowly over low heat until it reaches a sauce-like consistency. Adjust the flavor with sugar and vinegar to taste.