1 1/2 tablespoons granulated chicken bouillon, duck or beef
1 tablespoon fresh thyme, chopped
Preparation
3h 20 mins
0 mins
Medium
Wash and dry the guinea fowl, cut them in half, and brush with butter. Season with salt, pepper, and paprika, and place in the oven at 225 ºC until golden brown, about one hour.
Peel and dice the pear into small cubes, put a bit of butter in a saucepan, and sauté the pear until it colors. Add the calvados or cognac and flambé.
Stir the juice, the concentrate, cornstarch, slightly crushed peppercorns with a mortar, thyme, and a cube of vegetable or chicken broth, and add to the pear. Place over medium heat until it thickens a bit. Adjust salt and pepper.
Serve the guinea fowl with the sauce, garnish with thyme sprigs and slices of sautéed pear.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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