Stuffed Breast Of Guinea Fowl Caramelized In Hydromel Wine
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
38
Spice
48
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Carrot1
Onion1
Leek1 clove
Garlic1 tbsp
Tomato Paste5 sprigs
Thyme (fresh)40 g
Butter (fresh)4 tbsps
Honey40 g
Dried CranberryDirections:
1
Preheat the oven to 400 degrees F
2
Remove the breasts from the guinea fowls and set them aside
3
Chop up the carcasses and legs and brown the pieces in a roasting pan in the oven, this should take about 20 to 30 minutes
4
Remove from the oven and place in a large stock pot
5
Coarsely chop up all the vegetables and put them in the pot with the browned carcass pieces
6
Add the garlic, the bouquet garni, the fresh thyme, and the tomato paste
7
Cover with water by about 2-inches
8
Bring to a simmer, and cook until reduced by half
9
Keep in mind that the slower the simmer, the better tasting the glaze will be
10
Once simmered, strain the contents to keep only the juices and the broth and viola! The base for your sauce
11
In a frying pan, melt the butter and incorporate the honey
12
When the mixture becomes thick and foamy, quickly brown the 4 reserved breasts on both sides, taking care not to let the honey blacken
13
Finish cooking the breasts in the oven on a baking sheet, about 10 minutes
14
To the pan, add the chopped shallots and cook for 2 minutes
15
Deglaze the pan with the hydromel wine, reducing for 2 to 3 minutes
16
Add 1 cup of the sauce base and cook until the mixture has slightly thickened
17
Add the dried cranberries at the last moment
18
Set the guinea fowl breasts on a plate dress it with gravy