Guinea Fowl with Pears and Dates
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
860
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 860 cal. | (41 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 14 g | (47 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,641 mg | (41 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 75 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 Guinea fowl (around 1.4 kg) (approximately 50 ounces)
- salt
- freshly ground peppers
- 4 sprigs rosemary
- 4 sprigs thyme
- 80 grams softened butter
- 8 small Pear
- 250 grams Date
- 1 Tbsp honey
- 2 Tbsps Orange juice
Preparation steps
1.
Rinse the guinea fowl, pat dry and season inside with salt and pepper. Rinse the herbs, shake dry and set aside a little for garnish. Place the remaining herbs in the guinea fowl cavity and truss with butcher's twine. Arrange, breast-side up, in a buttered roasting pan. Melt the remaining butter, brush over the guinea fowl, season with salt and pepper and roast for about 70 minutes, basting with butter occasionally.
2.
Peel the pears and core. Add to the roasting pan along with the dates for the last 20 minutes. Add the honey and orange juice to the remaining butter and brush over the guinea fowl and pears.
3.
Arrange the guinea fowl, pears and dates on a serving platter and garnish with the reserved herbs.
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