Roast Breast of Guinea Hen with Salad

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Roast Breast of Guinea Hen with Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
For the guinea hen
4 Guinea fowl breast fillets (each 160 g, with skin)
salt
freshly ground peppers
1 Tbsp clarified butter
For the salad
200 autumn- Lettuce (Arugula, radicchio, oak leaf lettuce ..)
½ bunch parsley
4 Cherry tomatoes
2 Tbsps White vinegar
1 tsp Raspberry vinegar
½ tsp Mustard
salt (pepper)
1 tsp Maple syrup
4 Tbsps Safflower oil
How healthy are the main ingredients?
parsleyMaple syrupMustardsalt

Preparation steps

1.

For the salad: Rinse the lettuce and parsley and spin dry. Tear the lettuce into bite-sized pieces. Pluck the parsley leaves.

2.

Whisk together the white wine and raspberry vinegars, the mustard and maple syrup and season with salt and pepper. Gradually whisk in the oil until the dressing is thick and emulsified.

3.

For the guinea hen: Preheat the oven to 200°C (approximately 400°F). Season the guinea hen with salt and pepper. Heat the clarified butter in an ovenproof skillet. Sear the meat skin-side down until browned, flip it over and roast in the oven until cooked through, about 8 minutes.

4.

To serve, slice the guinea hen on the diagonal. 

5.

In a bowl, toss the lettuce and some parsley leaves with the salad dressing and divide among plates. top each with a cherry tomato and arrange the guinea hen slices on top.