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Ingredients
Roast Breast of Guinea Hen with Salad
- 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
For the salad: Rinse the lettuce and parsley and spin dry. Tear the lettuce into bite-sized pieces. Pluck the parsley leaves.
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.
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.
To serve, slice the guinea hen on the diagonal.
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.