Born in Eastern France, Daniel Galmiche worked at Le Gavroche under Michel Roux Senior, and has since enjoyed a diverse international career. He is now the proprietor of the Vineyard at Stockcross.
Preheat the oven to 180°C/ 350°F/ gas 4.
Slit the skin of the guinea fowl breasts and place 3 thin
slices of truffle underneath. Fold the skin back over the breast
and season both sides of it with salt and pepper.
Cut the remaining truffle slices into thin julienne strips and
set aside for the vegetables.
Heat 2 tablespoons of the oil in an ovenproof frying pan over a
medium heat, add the guinea fowl, skin- side down, and cook for 2-3
minutes, until golden- make sure the pan is not too hot so that the
skin does not shrink back too much.
Turn the guinea fowl over and cook for a further minute, then
place in the oven for 8 minutes. When ready, remove the breasts
from the oven, put on a place, set aside and keep warm.
While the guinea fowl is in the oven, heat two pans of salted
water until boiling, drop the leeks in one and cook for 1 minute.
Drain, refresh in ice cold water and drain once more.
Put the potatoes into the other pan of boiling water with the
garlic clove and 1 sprig of parsley, cook for 6 minutes. Drain,
refresh in ice-cold water and drain again.
Heat a frying pan over a medium heat, add the remaining olive
oil, potatoes and pancetta and cook for 1-2 minutes, until golden
brown. Add the leek, a pinch of the reserved truffle and the
parsley to the frying pan, then drain off any fat, add 2-3
tablespoons of water and stir to make a sauce.
Add the butter and the remaining truffle and cook until the
butter has melted.
Cut each breast in half lengthways. Place some of the leek and
potato mixture in the middle of each serving place, put the guinea
fowl on top and pour the truffle butter sauce over.