Guinea Fowl Breasts with Ground Cherries and Buckwheat Honey TheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: About 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:297 kcal
Proteins:3.5 g
Fats:17 g
Carbohydrate:34.6 g
Fibers:0.3 g
Sugar:6.7 g
Cholesterol:55.2 mg
Sodium:191.7 mg
Calcium:79.1 mg
Energy:274 kcal
Proteins:3.2 g
Fats:15.7 g
Carbohydrate:31.9 g
Fibers:0.3 g
Sugar:6.2 g
Cholesterol:50.9 mg
Sodium:176.8 mg
Calcium:73 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
guinea fowl breasts, skin on
100
g
ground cherries (physalis)
30
g
buckwheat honey
30
g
butter
15
g
shallot
100
ml
mead
50
ml
cream
salt and pepper to taste
12
portions of snow peas
4
potatoes
butter
METHOD
Making the potato cakes
- Peel and grate 4 potatoes; season with salt and pepper.
- Add a little butter and form into four disks.
- Press down well and cook in a hot oven for 30 minutes.
Preparing the guinea fowl breasts
- Cook the breasts, skin side down, in a non-stick pan; set aside.
- Add the chopped shallot, honey and mead to the pan. Reduce.
- Add the ground cherries and reduce until syrupy. Add the cream and season with salt and pepper.
- Slice the guinea fowl breasts into thin slices.
- Arrange on each plate.
- Spoon the sauce over top and garnish with the tender-crisp snow peas.
WINE SUGGESTIONS
Sangiovese
Chardonnay
Pinot Grigio
