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🍽️ Crispy Pan-Seared Guinea Fowl Breast with Root Vegetables

186 kcal · 30 min · 4 servings

Crispy Pan-Seared Guinea Fowl Breast with Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Gently press the garlic clove with the flat side of a knife to loosen the skin.
  2. 2. Rinse the rosemary and thyme sprigs under running water and shake them dry.
  3. 3. Rinse the guinea fowl breasts and pat them completely dry with kitchen paper.
  4. 4. Season the chicken breasts evenly with salt and pepper.
  5. 5. Heat oil in a large frying pan over medium heat.
  6. 6. Fry the guinea fowl breasts for about 2 to 3 minutes on each side until golden brown.
  7. 7. Add the pressed garlic, rosemary, and thyme to the pan and fry them briefly together.
  8. 8. Peel the carrot, wash it, and cut it into small cubes.
  9. 9. Clean the beetroot thoroughly under running water.
  10. 10. Peel the beetroot and cut it into batons.
  11. 11. Wear disposable gloves when cutting the beetroot, as the juice stains heavily.
  12. 12. Trim the spring onions, wash them, and cut them into bite-sized pieces.
  13. 13. Bring 200 milliliters of salted water to a boil in a pot.
  14. 14. Add the spring onions to the boiling water and cook them until tender-crisp (blanching: cooking briefly in boiling water).
  15. 15. Remove the spring onions and then cook the carrot cubes until tender-crisp.
  16. 16. Finally, cook the beetroot batons until tender-crisp in the same water.
  17. 17. Remove each vegetable individually using a slotted spoon.
  18. 18. Shock the vegetables immediately under very cold water to stop the cooking process.
  19. 19. Let the vegetables drain well.
  20. 20. Layer the drained vegetables in a baking dish with a capacity of about 2.5 liters.
  21. 21. Place the pan-fried guinea fowl breasts on top of the vegetables.
  22. 22. Pour poultry stock and Madeira (or orange juice) over the meat and vegetables.
  23. 23. Drizzle truffle oil over everything.
  24. 24. Preheat the oven to 200 degrees (convection: 180 degrees, gas: setting 3).
  25. 25. Cover the dish and place it in the preheated oven for about 20 minutes.
  26. 26. Remove the dish from the oven and discard the garlic, rosemary, and thyme.
  27. 27. Carefully remove the guinea fowl breasts and vegetables from the dish.
  28. 28. Keep the vegetables warm.
  29. 29. Broil the guinea fowl breasts under the grill or with top heat for 4 to 5 minutes until browned.
  30. 30. Strain the cooking liquid through a fine mesh sieve into a clean pot.
  31. 31. Simmer the sauce over high heat until it has reduced to about one-third.
  32. 32. Stir the sauce frequently with a whisk while doing so.
  33. 33. Finally, season the sauce to taste with salt and pepper.
  34. 34. Plate the guinea fowl breasts and vegetables.
  35. 35. Pour the sauce over it and serve the dish immediately.

Nutrition per serving