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 and season with salt and white pepper.
3. Preheat the oven to 80 °. Place a plate on the wire rack in the oven.
4. Heat oil and butter in a pan. Fry the guinea fowl breasts on both sides for about 5-6 minutes and then place on the plate in the oven for 20 minutes.
5. Put the diced vegetables in the pan and fry very vigorously. Deglaze with the poultry stock and let it boil down.
6. Heat the butter in a saucepan over a medium setting, add the sugar and let it caramelize a little. Turn down the temperature and glaze the shallots over a gentle heat. Pour red wine, port wine and balsamic vinegar into another pot, heat and then also reduce the temperature. Put the figs in the pot and heat slowly. Pour the stock over and over with a spoon. Put the vegetables in a sieve and collect the stock. Put the stock back in the pan and reduce. Add the liquid from the figs and keep the figs warm. Assemble the sauce with the ice-cold butter and season with salt and pepper.
7. Arrange as follows:
8. Put some of the sauce on the plate. Place the guinea fowl breast on top, cut into the figs, but do not cut through, add the shallots.
9. Polenta goes well with it.