If you are ordering from the EU please visit www.sousvidetools.com/eu/

Sous Vide Guinea Fowl | Recipe by sousvidetools.com

Sous Vide Guinea Fowl Breast Stuffed with Wild Mushroom, Truffle and Grilled Cabbage

Sous Vide Guinea Fowl Breast Stuffed with Wild Mushroom, Truffle and Grilled Cabbage Game
  • COOK TIME: 2 Hours
  • PREP TIME: 2 Hours
  • DIFFICULTY: Difficult


  • 4 x Guinea Fowl Breast, skin on
  • 70g Dried Morel Mushrooms
  • 50mls White Truffle Cream
  • 3 Shallots, finely diced
  • 1 Clove Crushed Garlic
  • 1 tsp Chopped Thyme
  • Peel 1 Lemon
  • 1 x Savoy Cabbage
  • Sea Salt
  • White Pepper
  • Olive Oil




This decadent bird lends itself to a little luxury in this recipe while the truffle and mushrooms add a richness.


  1. Soak the morel mushrooms with boiling water
  2. In a small sauté pan add a little oil and fry the chopped shallots with the garlic, thyme and lemon peel until soft
  3. Chop the soaked morel when soft and add to the shallot mix. Gently fry until the mushroom is cooked
  4. Add the truffle cream to the mixture and cool. Adjust the seasoning to taste
  5. Place the guinea fowl breasts skin side down and using a knife take away the fillet then make 2 incisions into the flesh at an angle to open up the breast
  6. Stuff the cavity with the mushroom stuffing and bat the fillet piece thin then place on top of the stuffing ensuring it is completely covered
  7. The guinea fowl breast is now stuffed
  8. Place the breasts into a pouch and vac-seal. Cook in a preheated water oven at 62 degrees for 1 ½ hours
  9. In a large pan of boiling salted water, blanch the outside cabbage leaves for 2 minutes, chill and pat dry
  10. In a pan with a little oil, char off the cabbage leaves until golden brown and season to taste
  11. Take the guinea fowl breast from the pouch and pat dry
  12. In a sauté pan with a little oil, pan-fry the breast to crisp up the skin then season to taste
  13. To serve, carve the breast into 2 and serve with the charred cabbage and a sauce of your choice

Chef’s Tip –

Flavour the guinea fowl with a little lemon zest and chopped rosemary before cooking.

Back to Recipes