6 months agoIm guessing batton out guinnea fowl breast for the outside although it looks fricking seamless, blitz guinefowl mouse with porcini mushrooms and confit garlic and of course the duck sealed Tenders in the middle, balotine it, sous vide to set, remove from ballotine, tie up with butchers twine, seal it and then oven? How close was I? My execution would be way off compared to yours but just curious if im close on the process.
