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🥗 Roasted Guinea Fowl with Sour Cherry Salad

860 kcal · 30 min · 4 servings

Ingredients

• 50 g dark chocolate
• 0.5 tsp chili flakes
• 1 tsp freshly grated ginger
• 200 g mascarpone
• salt
• 400 g sour cherries
• 120 ml orange juice
• 3 tbsp dark balsamic vinegar
• 120 ml dry red wine
• 5 tbsp olive oil
• pepper (from the mill)
• 150 g mixed salad (e.g. arugula, sorrel, cress, etc.)
• 2 tbsp pine nuts
• 2 tbsp mixed peppercorns (lightly crushed)
• 100 g breadcrumbs
• 500 g guinea fowl breast (kitchen-ready, skinless)
• flour (for dredging)
• 1 egg
• 2 tbsp vegetable oil (for frying)

Instructions

1. 1. Roughly chop the chocolate.
2. 2. Heat some water in a pot until it is hot but not boiling.
3. 3. Place a heatproof bowl over the hot water.
4. 4. Melt the chocolate together with the chili flakes in the bowl.
5. 5. Remove the bowl from the heat.
6. 6. Let the chocolate cool down briefly.
7. 7. Stir in the ginger, the mascarpone, and a pinch of salt into the chocolate.
8. 8. Fill the cream into small bowls.
9. 9. Place the bowls in the refrigerator until you need the cream.
10. 10. Wash the cherries.
11. 11. Pit the cherries.
12. 12. Put the orange juice, the vinegar, and the wine into a pot.
13. 13. Bring the liquid to a boil.
14. 14. Let the liquid reduce until it is thick.
15. 15. Mix the cherries with the olive oil and the reduced liquid.
16. 16. Season the cherries with salt and pepper.
17. 17. Remove the pot from the heat.
18. 18. Let the cherries cool down completely.
19. 19. Wash the salad greens.
20. 20. Remove any wilted or inedible leaves.
21. 21. Remove tough stems.
22. 22. Dry the salad in a salad spinner.
23. 23. Roughly chop the pine nuts.
24. 24. Mix the pine nuts with the peppercorns and the breadcrumbs.
25. 25. Wash the meat.
26. 26. Pat the meat dry with a kitchen towel.
27. 27. Slice the meat into thin strips.
28. 28. Season the meat with salt and pepper.
29. 29. First coat the meat slices in the flour.
30. 30. Shake off excess flour.
31. 31. Whisk the egg in a separate bowl.
32. 32. Coat the meat slices in the whisked egg.
33. 33. Finally coat the meat slices in the breadcrumb mixture.
34. 34. Press the coating firmly onto the meat.
35. 35. Heat oil in a frying pan.
36. 36. Fry the meat in the hot oil until golden brown on all sides.
37. 37. Let the meat drain on kitchen paper.
38. 38. Plate the meat.
39. 39. Add the salad to the plates.
40. 40. Distribute the cooled cherries over the dish.
41. 41. Serve the dish with the chocolate cream.

Nutrition per serving

• kcal: 860
• Protein: 36 g · Fett/Fat: 57 g · Carbs: 45 g