Guinea Fowl Breast with Figs and Glazed Shallots

Summary

Ingredients

• 3 guinea fowl breasts
• 1 tablespoon oil, neutral
• 1 tablespoon butter
• salt
• Pepper, white, ground
• 1 carrot (s)
• 1 stick (s) celery
• 0.5 ½ onion (s)
• 1 leek, small
• 200 ml poultry stock, stronger
• 2 teaspoons butter
• 2 teaspoons sugar
• 9 shallot (s)
• 3 fig (s)
• 200 ml red wine
• 4 cl port wine, red
• 2 teaspoons balsamic vinegar
• 50 g butter, ice cold
• salt
• Pepper White

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Instructions

1. Clean and dice the carrot, celery, onion, and leek.
2. Wash the guinea fowl breasts, pat dry completely, and season both sides with salt and white pepper.
3. Preheat the oven to 80 °C (176 °F). Place a plate on the wire rack to warm.
4. Heat oil and butter in a pan over medium-high heat. Fry the guinea fowl breasts for 5-6 minutes on each side until golden. Transfer to the warm plate in the oven for 20 minutes.
5. Add the diced vegetables to the same pan. Fry over high heat for 2-3 minutes, stirring constantly. Deglaze with the poultry stock and let reduce until about half the liquid remains.
6. Heat 2 teaspoons butter in a small saucepan over medium heat. Add 2 teaspoons sugar and caramelize for 1-2 minutes, stirring. Reduce heat to low. Add the shallots and glaze for 6-8 minutes, stirring occasionally, until tender and glazed.
7. Pour the red wine (200 ml), port wine (4 cl), and balsamic vinegar into a separate pot. Heat over medium-high heat for 1 minute. Add the figs and reduce heat to low. Simmer for 4-5 minutes, occasionally spooning the cooking liquid over the figs.
8. Strain the vegetables from the stock and discard them. Return the strained stock to the pan and reduce over medium-high heat for 2-3 minutes. Add the cooking liquid from the figs. Remove from heat and whisk in the cold butter piece by piece, stirring constantly, until smooth and glossy. Season with salt and white pepper.
9. Spoon the sauce onto plates. Arrange the sliced guinea fowl breast on the sauce. Cut each fig in half without cutting all the way through. Arrange the glazed shallots alongside. Serve with polenta.