Breast of Guinea Fowl with Pomegranate Dressing

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
  • Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
  • Roughly chop the grapefruit flesh, reserving the juice.
  • Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
  • Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
  • Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
  • Rub the skin on the guinea fowl breast with olive oil and seasoning.
  • Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
  • Turn the breasts over and cook the other side for 1 to 2 minutes.
  • Do not overcook the meat, it should be very slightly pink.
  • Slice each breast horizontally into three.
  • Arrange on warm plates spooning the pomegranate dressing in between.
  • Serve with a nice green vegetable and rice.
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