Guinea Fowl Breast Stuffed with Radicchio on Taleggio Fondue

Method

1. Trim the guinea fowl breast: remove the central tenderloin (filetto) and set aside.
2. Finely chop the tenderloin, then blend it with fresh cream, egg white, salt, and pepper to obtain a mousse. Set aside.
3. In a pan with extra virgin olive oil, sauté a little chopped onion until translucent.
4. Add the radicchio, a pinch of salt, a pinch of brown sugar, and cook on high heat.
5. Deglaze with balsamic vinegar and a generous glass of dry red wine. Cook until the liquid evaporates completely and the radicchio is tender. Let cool.
6. Combine the cooled radicchio with the guinea fowl mousse. Mix well and transfer to a piping bag (no tip needed).
7. Make an incision in the thickest part of each guinea fowl breast. Use a sharp knife to create a pocket, being careful not to pierce through. Enlarge the pocket with your fingers.
8. Pipe the stuffing into the pocket until full but not overstuffed. Close the opening by folding the skin, and secure with a toothpick.
9. Preheat the oven to 180°C (static). Place the stuffed breasts in a baking dish with a drizzle of oil. Season the surface with salt and pepper.
10. Bake for about 25 minutes, until golden and cooked through. Meanwhile, prepare the fondue.
11. Prepare the taleggio fondue: remove the rind from the taleggio and cut it into pieces. Place in a small pan with fresh cream. Heat very gently (or use a double boiler or microwave at low power), stirring until the cheese melts. Once melted, blend with an immersion blender until creamy and smooth.
12. Let the cooked guinea fowl rest for a few minutes, then remove the toothpicks. Slice each breast.
13. Serve: spread a layer of taleggio fondue on a plate, place the sliced guinea fowl breast on top, and drizzle with the cooking juices from the carcass (optional).