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Caramelized Guinea Fowl with Pears

Discover our easy and quick recipe for Caramelized Guinea Fowl with Pears on Cuisine Actuelle! Find the preparation steps, tips, and advice for a successful dish.

Course: Main course
Preparation time: 30 minutes
Cooking time: 60 minutes
Cost per serving: 3,93 €

Instructions

  • 1.   Melt the butter. Split the vanilla pod in half and scrape out the black seeds, add them to half of the butter.
  • 2.   Preheat the oven to 425°F (210°C). Place the guinea fowl in an ovenproof dish. Insert the vanilla pod inside the poultry, butter the skin with the vanilla butter, season with salt and pepper. Pour in 1 cup of wine. Bake for 1 hour.
  • 3.   Peel the pears and cut them in half. Pour the orange juice into a saucepan, add the remaining wine and 2 cups of water, then bring to a boil. Immerse the pears in the simmering liquid, let them poach for 10 minutes.
  • 4.   Remove the guinea fowl from the dish. Place it on the stove, pour in 1 cup of the poaching liquid from the pears, bring to a boil. Strain the juice, transfer it to a saucepan and reduce it by half. Off the heat, whisk in the remaining butter. Carve the guinea fowl, drain the pears. Serve with the sauce.

Ingredients for servings

  • 1 guinea fowl
  • 4 pears
  • 1 orange
  • 80 g of butter
  • 1 vanilla bean
  • 50 cl of dry white wine
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

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* As an indication, before cooking, RDA of the EU.