Hostaria 900
Ingredients and quantities

Ingredients for 4 people

  • 2 guinea-fowl breasts
  • 800g potatoes
  • ½ glass dry white wine
  • 400g shallots
  • 300g sugar
  • 200g fresh spinach
  • 100ml water
  • 2tbsp balsamic vinegar
  • salt and pepper

Thinly-sliced breast of guinea-fowl with caramelized shallots and balsamic vinegar

Type of recipe: Main courses


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Preparation method:

Wash, peel and cut the potatoes into pieces. Grease an ovenproof dish with lard and add the potatoes. Season with aromatic salt (garlic, rosemary and sage) and bake in the oven at 180°C for about 25/30 minutes.

Place 300g sugar in a saucepan with 100ml water and bring to the caramelizing stage. In the meantime, peel the shallots and add to the caramel. Add the balsamic vinegar and continue to cook for about 15/20 minutes.
Remove any small bones from the guinea-fowl breasts and cut in two to obtain 4 equal parts. Brown in a frying pan with a drop of extra-virgin olive oil, first on the skin side then on the other. Add some white wine, then transfer to a roasting pan lined with greaseproof paper. Season with salt and pepper and cook at 180°C for 10 minutes. Sauté the fresh spinach in a non-stick frying pan with a drop of olive oil. Add salt and pepper to taste.
Cut the guinea-fowl breasts and place them at the centre of the plates. Use a pastry ring to shape the . . . >>>



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