Guinea fowl breast with pears, bacon, chocolate sauce and red cabbage.
Phileas
Discover this delicious Guinea fowl breast with pears, bacon, chocolate sauce and red cabbage. recipe for 4 people.
Française
Guinea fowl breast with pears, bacon, chocolate sauce and red cabbage.
- Quantity : 4 people
- Preparation time :
30 minutes
- Cooking time :
15 minutes
Ingredients
- 4 Guinea fowl breasts
- 4 Pear quarters
- 50g Bacon
- 20g Chocolate
- 100g Red cabbage
- 200ml Chicken stock
- 50ml Port
- 10g Corn oil
- Salt & pepper
- Chopped thyme
Method
- Season the guinea fowl breasts with salt, pepper and thyme.
- Brown the bacon in a frying pan then fry the breasts for 1 minute on each side.
- Set the breasts aside.
- Add the pear quarters to the pan with the bacon and deglaze it with the chicken stock and port. Reduce slightly.
- Add the chocolate.
- Thicken with cornflour mixed with water.
- Season with chopped thyme, salt and pepper.
- Arrange the breasts in an ovenproof dish on top a bed of pears and bacon coated with the sauce.
- Cook at 180°C for about 15 minutes.
- Serve with the seasoned, grated red cabbage.
