Roasted Breast of Guinea Fowl with Figs

Combine the honey, balsamic and wine in a freezer bag. Add the breasts and marinate overnight in the refrigerator.

Rinse the rosemary, shake dry, pluck the leaves and finely chop half. Peel the onions, halve, and cut into thin strips. Peel the garlic and mince. 

Drain the breasts. Place the marinade, onion, rosemary and garlic in a baking dish. Heat half the oil in a saute pan and brown the skin of the breast. Transfer the breast to the baking dish and bake in a preheated 180°C (approximately 350°F) oven for 40 minutes. 

Rinse and quarter the figs. Heat the remaining oil in a saute pan and brown the figs. Add them to the baking dish after 3/4 of the baking time. 

After the baking time, transfer the breast to a parchment-lined baking sheet skin-side up. Brush the skin with salt water and bake 5-10 minutes. at 270°C (approximately 515°F), until crispy. Season the sauce with salt and pepper.