Guinea hen with mustard
Instructions
Prepare the mustard: Peel the pears and cut them into thin slices, put them in a bowl, add the sugar and the lemon juice and let them marinate for 24 hours.
Put the pears with the liquid marinade in a pan and caramelize to a moderate flame, stirring often, then dry the liquid; allow to cool and add to taste few drops of mustard.
Prepare the Guinea fowl: in a saucepan, melt the lard into small pieces; Add the breast of Guinea fowl halves, brown them on all sides, remove a little of the cooking fat.
Season with salt, add the orange juice and the cedar and let them simmer for 40 minutes or so moderate.
Merge to fire off the berries white, black grapes and raisins.
Put in the chest plate with grapes, mustard and cloves to decorate with the pomegranate grainy.
Ingredients and dosing for 6 persons
- 3 breast of guinea fowl
- 4 oranges
- 12 grapes of white grapes
- 12 grapes of black grapes
- 50 g of sultanas
- 100 g of pork lard
- 1 cedar
- 1 pomegranate
- Salt
- For the mustard:
- 1000 g of pears kaiser sliced and skinned immature
- 700 g of granulated sugar
- 5 lemons
- Few drops of mustard