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1
Preheat the oven to 180C/350F/gas 4.
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2
Slit the skin of the guinea fowl breasts and place 3 thin slices of truffle underneath.
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3
Fold the skin back over the breast and season both sides with salt and pepper.
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4
Cut the remaining truffle slices into thin julienne strips and set aside for the vegetables.
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5
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.
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6
Turn the guinea fowl over and cook for a further minute, then place in the oven for 8 minutes.
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7
When ready, remove the breasts from the oven, put on a plate, set aside and keep warm.
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8
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.
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9
Drain, refresh in ice cold water and drain once more.
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10
Put the potatoes in the other pan of boiling water, cook for 6 minutes, then add the pancetta and cook for a further 2 minutes.
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11
Drain, refresh in ice-cold water and drain again.
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12
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.
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13
Add the leek, a pinch of the reserved truffle and the chevril to the frying pan, then drain off any fat, add 2-3 tablespoons of water and stir to make a sauce.
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14
Add the butter to the remaining truffle and cook until the butter has melted.
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15
Cut each breast in half lengthways.
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16
Place some of the leek and potato mixture in the middle of each serving plate, put the guinea fowl on top and pour the truffle butter sauce over.
