Guinea Fowl with Roasted Figs

This recipe which is inspired by one of Rick Stein’s recipes takes me back to a trip to the Amalfi coast where I had a wonderful guinea fowl in Positano, and an unforgettable evening in a wonderful restaurant offering the most beautiful view of this magical landscape.

Sanni

Ingredients (serves 2):

  • 2 tablespoons of olive oil
  • 50 grams of diced pancetta
  • 2 garlic cloves, lightly crushed
  • 1 teaspoon of fennel seeds
  • 2-3 fresh sage leaves
  • 3-4 branches of thyme
  • 1 guinea fowl, gutted
  • 100 ml of marsala or sweet sherry
  • 1 teaspoon of beurre manié (butter mixed with an equal quantity of flour)
  • salt, freshly ground pepper
  • 1-2 fresh figues, quartered
  • 1 tablespoon of balsamic vinegar
  • 200 ml of chicken stock

Preparation:

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Heat the olive oil in a roasting tin over medium heat.
  3. Add the pancetta, garlic cloves, fennel seeds and sage leaves. Fry for 1 to 2 minutes until just coloring.
  4. Add the guinea fowl and roast lightly from all sides. Finally leave it with the breast side down, so it can pick up some color.
  5. Then turn around (breast side up) and deglaze with the marsala (alternatively sherry).
  6. Season with salt and pepper.
  7. Transfer to the oven and let roast for 20 to 25 minutes.
  8. At the end of the cooking time, remove the guinea fowl form the oven. Remove from the roasting dish, cover with aluminium foil and let rest in a warm place.
  9. Place the figs on a separate oven dish, drizzle with the balsamic vinegar and place in the oven to roast in the remaining heat for 2-3 minutes.
  10. For preparing the sauce, place the roasting dish used for the guinea fowl over medium heat. Add the chicken stock and scrape the brown bits off the bottom of the tin. Leave to simmer until reduced to around half.
  11. Strain into a saucepan. Bring back to simmer and whisk in the beurre manié until the sauce thickens. Season with more freshly ground pepper and salt, to taste.
  12. Cut the guinea fowl in half. Serve on individual dishes together with the figs and topped with the sauce and a branch of thyme. Goes nicely with a side of roasted potatoes and pumpkin.

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