Bart's Recipes
Take the guinea fowl fillet out of the refrigerator half an hour before cooking and pat the skin bone dry. Guinea fowl is leaner than chicken and therefore dries out faster, so you sear it briefly and then let it rest instead of cooking it for a long time.
Cook the brown rice in plenty of salted water for about twenty-five minutes until tender-crisp.
Cut the savoy cabbage into fine strips and remove the thick ribs. Cut the pancetta into strips and render them slowly in a cold pan until crispy. Remove them from the pan and sauté the finely chopped shallot and garlic in the remaining fat. Add the cabbage along with the stock, cover with the lid, and braise for eight minutes. Pour in the cream and let it reduce for another five minutes until the sauce is thick. Season to taste with salt, pepper, and lemon zest.
Heat the olive oil in a frying pan and place the fillet skin-side down. Cook for six minutes over medium heat without moving it, flip, and cook for another four minutes. Let it rest under foil for eight minutes, so the juices redistribute throughout the meat instead of running out onto the board.
Melt the butter in a small pan until it turns nutty brown, then stir in the coarsely chopped hazelnuts and thyme.
Slice the fillet diagonally and serve with the cabbage, rice, pancetta, and hazelnut butter.
