Baked Guinea Fowl with Sour Cherry Salad
Ingredients
- For the chocolate cream
- 50 grams dark Chocolate
- ½ tsp Red pepper flakes
- 1 tsp freshly grated ginger
- 200 grams Mascarpone
- salt
- For the salad
- 400 grams Sour cherry
- 120 milliliters Orange juice
- 3 Tbsps balsamic vinegar
- 120 milliliters dry Red wine
- 5 Tbsps olive oil
- freshly ground peppers
- 150 grams mixed Lettuce (such as arugula, sorrel, cress, etc.)
- 2 Tbsps Pine nuts
- 2 Tbsps mixed peppercorns (crushed)
- 100 grams breadcrumbs
- 500 grams Guinea fowl breast fillet (skinless) (or use chicken breasts)
- Pastry flour (for dredging)
- 1 egg
- 2 Tbsps vegetable oil (for cooking)
Preparation steps
For the cream: Chop the chocolate coarsely and melt with the red pepper flakes over a hot water bath. Remove from the heat, let cool and stir in the ginger, mascarpone and a pinch of salt. Chill until ready to serve.
Rinse and pit the cherries. For the vinaigrette: Bring the orange juice, vinegar and wine to a boil and reduce until thick. Toss the cherries with the olive oil and reduction, season with salt and pepper, remove from heat and let cool.
Rinse the lettuce, trim and shake dry.
Chop the pine nuts coarsely and mix with the peppercorns and breadcrumbs. Rinse the meat, pat dry, cut into thin slices and season with salt and pepper. Dust in flour, shaking off excess, dip in whisked egg and coat in breadcrumb mixture. Cook until golden brown in hot oil. Drain on paper towels. Serve with the salad on serving plates and sprinkled with cherries. Serve with the chocolate cream.
