John Myers
Guinea Fowl Breast with Lettuce on Raspberry Dressing
The perfect guinea fowl breast with lettuce on raspberry dressing recipe with a picture and simple step-by-step instructions.
vinaigrette
- Salt
- Pepper from the grinder
- 2 tbsp Oil
- 500 g Lamb’S lettuce
- 4 tbsp Chopped walnuts
- 100 g Raspberry
- 5 tbsp Raspberry vinegar
- 1 tbsp Powdered sugar
- 5 tbsp Poultry broth
- 5 tbsp Grapeseed oil
- Salt
- Red pepper ground
- Salt and pepper the poultry breast and fry on both sides in the hot oil. Cover with aluminum foil. Wash the lamb’s lettuce thoroughly and clean if necessary. Roughly chop the walnuts with a knife and lightly toast them in a coated pan, then set aside. For the vinaigrette, put the powdered sugar in a coated pan, caramelize and deglaze with the vinegar. Simmer for 10-15 seconds, remove from heat, then add the chicken stock, stir with a whisk until the sugar has completely dissolved. Stir in the oil and season with salt and pepper. Arrange the salad on the plates and the guinea fowl breast cut into oblique strips on top. Pour the raspberry vinaigrette on top and decorate with the roasted walnuts and raspberries.
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