Roast guinea fowl breast with orange sauce and sweet and sour baby onions

Type of recipe: Main courses

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Preparation method:

Cook the baby onions in water and vinegar and then caramelize in a saucepan with the brown sugar and remaining vinegar.

In a separate pan, sauté the guinea fowl breasts in a drop of extra-virgin olive oil, ensuring they are nice and crispy. Place in the oven at 180°C for 7-8 minutes. When cooked, season with salt and pepper to taste. To the same pan, add the wine, orange juice and honey and thicken to form a sauce.

Slice the guinea fowl breast, place in the centre of a dish, cover with the sauce and serve with the sweet and sour baby onions as a side dish.

Preparation method:

Cook the baby onions in water and vinegar and then caramelize in a saucepan with the brown sugar and remaining vinegar.

In a separate pan, sauté the guinea fowl breasts in a drop of extra-virgin olive oil, ensuring they are nice and crispy. Place in the oven at 180°C for 7-8 minutes. When cooked, season with salt and pepper to taste. To the same pan, add the wine, orange juice and honey and thicken to form a sauce.

Slice the guinea fowl breast, place in the centre of a dish, cover with the sauce and serve with the sweet and sour baby onions as a side dish.