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Guinea fowl with quince and spices

Guinea fowl with quince and spices


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And if for the holidays you change a little of the eternal turkey chestnuts? Here is an original and fruity recipe.

Ingredients:

  • 1 guinea fowl prepared in crapaudine (opened in two and laid flat)
  • 4 quinces
  • 1 lemon
  • 1 cinnamon stick
  • 1 star anise
  • 1 C. black tea
  • 2 tbsp. honey
  • Butter
  • salt
  • pepper.

Preparation:

Preheat the oven to 180 ° C (item 6). Salt and pepper the guinea fowl on both sides. Place it in a baking dish. Oil lightly and brush with a spoonful of honey. Bake for 30 minutes. Boil 10 cl of water and let it infuse black tea and spices. Peel the quince. Cut them into quarters and place them 3 minutes in the boiling infusion. Drain them. In a pan, heat a knob of butter. Put the quince to brown. Pepper them. Add a spoonful of honey and cook for 2 minutes. Filter the brew and pour it on the quince. Add half a lemon juice. Cook over low heat for about 20 minutes, turning occasionally. Cut the guinea fowl, place a piece on each plate and surround it with quince quarters. Sprinkle with a drizzle of sauce.



Comments:

  1. Angel

    very interesting thought

  2. Abdi

    I recommend that you visit the site with a huge amount of information on the topic that interests you.

  3. Faelkis

    Matchless topic

  4. Dareau

    I have logs in root, the news came out

  5. Eorlland

    He is surely right

  6. Donnelly

    Bravo, what a phrase ... great thought



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