Breast of Guinea Fowl with Pomegranate Dressing
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 ripe pomegranates
- 1 pink grapefruit
- 3 tablespoons cranberry juice
- 3 tablespoons freshly squeezed orange juice
- 6 tablespoons vinaigrette, made with half olive oil,half walnut oil
- 2 tablespoons freshly chopped walnuts
- 4 guinea fowl breasts, about 125 g each
- 1 little olive oil (for cooking)
- sea salt
- fresh ground black pepper
directions
- Halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
- Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
- Roughly chop the grapefruit flesh, reserving the juice.
- Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
- Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
- Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
- Rub the skin on the guinea fowl breast with olive oil and seasoning.
- Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
- Turn the breasts over and cook the other side for 1 to 2 minutes.
- Do not overcook the meat, it should be very slightly pink.
- Slice each breast horizontally into three.
- Arrange on warm plates spooning the pomegranate dressing in between.
- Serve with a nice green vegetable and rice.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0