Baked Guinea Fowl with Sour Cherry Salad

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Baked Guinea Fowl with Sour Cherry Salad
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Health Score:
6,5 / 10
30 min.
ready in 55 min.
Ready in


For the chocolate cream
50 grams dark Chocolate
½ teaspoon Red pepper flakes
1 teaspoon freshly grated ginger
200 grams Mascarpone
For the salad
400 grams Sour cherry
120 milliliters Orange juice
3 tablespoons balsamic vinegar
120 milliliters dry Red wine
5 tablespoons olive oil
freshly ground peppers
150 grams mixed Lettuce (such as arugula, sorrel, cress, etc.)
2 tablespoons Pine nuts
2 tablespoons mixed peppercorns (crushed)
100 grams breadcrumbs
500 grams Guinea fowl breast fillet (skinless) (or use chicken breasts)
Pastry flour (for dredging)
1 egg
2 tablespoons vegetable oil (for cooking)
How healthy are the main ingredients?
MascarponeOrange juiceChocolateolive oilPine nutsginger

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.